^ibvatjy of €mpt^^. 






70./l'lt i trf/>/ rr- -4 « . 



T 



UNITED STATES OF AMERICA. 









HOUSEKEEPER'S MANUAL 



POn^TTfE 



PRESERVATION" 



OF 



FRUITS, VEGETABLES ETC. 



CONTAINING 



y^^//// and J^xplicit 'Direclions for ^reparinrf and "Preserj'inir <tt/ 

A-inds of' J-'rtfi/s, Juices and Syrups of F'rinis, I'omctioes , 

Spiced Fridh', Je/lies, Sauces, .Ifartna lades , Green 

Coru , 'Scans, 1\as, c^lsparar/us. Cider, Jt'ine, 

etc., nifli the Ainerican Fruit 'j^reserr- 

inf/ 'J^on-der, 7>it/iout c4ir-tif//it' 

ing the Jars or Cans, and 

nitit or nithoul 

the use of 

Suf/a7'. 



ALSO CONTAINING 

SIMPLE DIRECTIONS FOR PRESERVING SAID ARTICLES 
BY THE AIR-TIGIITING METHOD. 



NEW YORK: 
L . P . W O R R A L L cV CO. 

1870. 






C O N^ T E N T S . 



Preface - - . . 3 

Remarks - . - - h 

American Fruit Pki:serving PowDKR -.------; 

Remarks uroN Preserving Fruit, etc. : 

Quality of Fruit .----------«> 

Preparing tlie Fruit - ----'.> 

Preserving-Kettles . . - - - - 10 

Quantity of Sugar Required - - 10 

Heating the Fruit ----------- u 

Jars or Cans - - - Vi 

Filling Jars . . - ----];) 

Corking or Sealing the Jars -------- 1;; 

Storing Fruits Away - - - U 

Directions for Preserving Fruits, etc.. wirifTiii: AMKuirAN Fiuit 

Preserving Powder - - 15 

. Filling and Corking the Jars - - ----- ic, 

For Cider - - ----- il 

Apple 17 

Gathering and Keeping the Apple IS 

Apricot - ----- - li) 

Cherry .... v.) 

Currant -U 

Cranberry - - "iO 

Gooseberry ----------- :i(J 

Blackberry - - i-M 

Raspberry - - - - - - - - - - - - - - '2[ 

Strawberries - - - - - ■i'i 

Whortleberry, or Huckleberry 'i-i 

Peach -------------- 2:5 

Nectarine - ------ - -24 

Plums and Gages - - - )i4 

Pear ---------- 24 

Quince -------- - - , - 25 

Grapes 25 

Pine-Apple - - - - - - 2(5 

Tomato ------- - 26 

Green Peas, Beans, Corn, and Asparagus 27 

Is THE Preserving Powder AND Liquid Healthful V - - - 28 

Testimonials - . - - 28 

References - 56 



HOUSEKEEPER'S MANUAL 



FOR THE 

PRESERVATION 



OP 



FRUITS, VEGETABLES, ETC. 



CONTAINING 



Full and Sxpticit directions for preparing and !Preservinff all 

kinds of Fruits , Juices and Syrups of Fruits, Tomatoes ^ 

Spiced Fruits, Jetties, Sauces, .7farj7tatades, Green 

Corn, Scans, IPeas, ;4sparagus. Cider, Wine, 

etc., witti t/ie American Fruit ^resery- 

inff Powder, n-it/tottt ;>iir-tigtit- 

ing ttie Jars or Cans, and 

with or n'ithout 

the use of 

\ S„,ar. 



ALSO CONTAININO 

SIMPLE DIRECTIONS FOR PRESERVING SAID ARTICLES 
BY THE AIR-TIGHTINa METHOD. 




NEW YORK 
L. P. WORRALL & CO. 

1870. 



^■K^ 
^ 






Entered according to Act of Congress, in the year 18T0, by 

L. P. WORRALL & CO., 

In the Clerk's Office of the District Court of the United States for the Southern 

District of New York. 



) 

) 



PEEFAOE 



In presenting this manual to the public, our paramount 
object is to call attention to, and introduce, the American 
Fruit Preserving Powder, for the preservation of all kinds 
of Fruits, Vegetables, Tomatoes, etc. 

In the inventing and perfecting of the Preserving Powder, 
and directions for using it, the Professor has taken scrupu- 
lous care to test and fully establish its unquestionable health- 
fulness (in addition to the assurance of many learned phy- 
sicians that it was perfectly healthful), and devoted years 
to elaborate and extensive practical experiments and tests, 
in eveiy conceivable form, for establishing the accompany- 
ing directions, and making it what the public have long 
wanted and asked for — that is, a cheap, simple, and reliable 
method for preserving all kinds of Fruit, etc. 

And his efforts being crowned with such unqualified suc- 
cess (even beyond his own and the expectations of his friends), 
as is proved by specimens of Fruit, etc., three years old, 
and abundance of undoubting testimonials, we take pleasure 
in offering it to the general public, and establishing this 
manual of directions for its use. And should we hereby 
succeed in overcoming some doubts and prejudices it will 
doubtless meet with among those ignorant of its decided 
merits and advantages, and influence them to give it a trial, 



4 PREPACK. 

■we feel assured of establishing one of the greatest accessions 
to the culinary department of household economy of the 
nineteenth century, and of rendering most yaluable services 
to the housekeeper ; and shall most certainly feel thankful 
for their attentions, and ourselves abundantly rewarded. 

L. P. WORRALL & CO., 

Proprietors. 



REMARKS. 



-►♦♦- 



The great variety, improving quality, and greatly increasing 
quantity of fruit, etc., annually produced, gives every en- 
couragement that the climate and soil of the United States are 
well adapted for the cultivation of almost every variety and 
kind of fruit, etc., known, and that the subject is each year 
becoming more and more a prevailing interest with our in- 
telligent and enterprising agriculturists. 

And being so provided with such a bountiful supply of 
these various delicious and refreshing delicacies — most of 
which are confined or limited to a brief season — the subject 
of preserving them for use during winter, for sea voyages, 
etc, has become the interest of every civilized being — not only 
as articles of luxury, but as material aids to health — and 
various methods have been devised for their preservation. 

Of these various methods we do not propose to speak at 
length, nor of their merits, feeling that they are already suffi- 
ciently well known, and that they have admirers and patrons 
in proportion as they have been successful. 

We will, however, beg to say of the air-tighting method, 
which has become in so general use, it is truly scientific, and 
depends for its success upon effectually expelling the air from 
the fruit, etc. ; condensing the air contained in the vacuum (be- 
tween the cork and fruit) into acid gas, thereby forming a per- 
fect vacuum, and corking or sealing the jars or cans perfectly 
air-tight, that no more air can enter; and when eflfectually 
done the fruit is kept very desirably, and will keep for years, 
and leaves, really, but two great objections to the method : 
that of the additional expense for the small air-tight jars, and 
that the fruit, etc., must be used immediately after opening the 
jars and exposing them to the air, as they will then ferment in 
from twenty-four to forty-eight hours, rendering them unfit for 
use. But, notwithstanding its success in skilful hands, being, 
as it is, complicated and purely mechanical, it does not reliably 



6 AMERICAN FRUIT PRESERVING- POWDER. 

succeed in family use, nor will it ever become absolutely cer- 
tain until housekeepers are made sufRciently practical and 
mechanical to understand and execute its complicated modus 
ojyerandi. 

And the public will have to acknowledge a loss by fermenta- 
tion, etc., in that method in family use, of, at least, twenty per 
cent., whilst the breakage of jars, at the time of preserving, 
will increase its loss to, at least, twenty -live per cent, in fimiily use. 

Now, do not understand us as denouncing the air-tighting 
method as a fiilurc, for, A'crily, v.'c do not ; we esteem it a great 
scientific success, and, in every way, worthy the general adop- 
tion it has received. But we do say that, even when it has 
accom^ilished all it claims, it has the objections of being ex- 
pensive in everyway, in cost of jars, in loss of time and trouble, 
and by compelling a hasty use of the fruit upon opening the 
jars ; whether actually wanted or not, they must be used or 
will spoil. 

We will compare the cost of jars in the air-tighting method 
with those used with the American Preses^ving Powder : 

For family use, air-tight jars should not be larger than one 
quart; therefore, to preserve 12 quarts of fruit requires one 
dozen jars, which cost from $3 50 to $3, according to 
quantity purchased at a time. 

For 12 quarts of fruit, with the Preserving Powder, we will 
use one three-gallon stone jar, which will cost from 62|-c. to 
75c., according to quantity purchased. Therefore, it is mani- 
fest that the best jars necessary with the Preserving Powder 
will cost just one-fourth as much as patent air-tight jars. But 
the Preserving Powder encourages still greater saving by 
admitting the use of imperfect glass or stoneware jars, etc., 
that could not bo used in the other methods. 

The great aim in preserving fruit, etc., for winter use, is to 
retain, to the fullest extent, their natural flavor, color, and con- 
dition ; and to do so at the least possible cost of time, trouble, 
and expense. And the public, having long felt the need of a 
cheaper, more simple, and effectual method, will find it all com- 
bined in the American Fruit Preserving Powder, it being 
entirely Simple, Cheap, Healthful, and Reliable. 



american 
Fruit Preserying Powder. 



Title Oopyriglited and Preserving Powder Patented in United 
States, March, 1864, and August, 1867, 

By L. H. SPEAR. 

silsoy Tlite Copyrighted and 'Preservinfy !PoM'de>' patented in 
Engtandy France, Setfflumf South America , etc. 



This Preserving Powder is a combination of powerful anti- 
septics ; is warranted to be, in every particular, as healthful as 
common table-salt, and will effectually prevent fermentation 
and subsequent decay in all kinds of fruit, juices, and syrups 
of fruit, jellies, spiced fruits, syrups, tomatoes, cider, etc., and 
preserve them in as good and healthful condition as the best 
" canned or preserved " fruits, without the trouble and expense 
of hermetically sealing or air-tighting the jars or cans, and 
with or without the use of sugar. 

Admits of keeping the fruit, etc., in large glass, earthen, or 
stoneware jars, of any size, by simply corking with a common 
cork, or tying oiled cloth or paper, or a moistened bladder, 
over the top ; and when opened the fruit may be used as 
wanted, from time to time, without danger of fermentation 
being occasioned by weeks of full exposure to the air, giving 
ample time for using from large jars, holding from four to six 
gallons each. 

For vegetables, such as green beans, peas, asparagus, corn, 
etc. (which all know are so diincult and uncertain to keep in 
the air-tighting method), the Preserving Powder will reliably 



8 AMERICAK FRUIT PRESERVING POWDER. 

preserve them in glass or stoneware jars (not larger than two 
gallons), by corking and sealing air-tight, with common bottle- 
wax; thereby combining the Preserving Powder and air- 
tighting method, to make a method reliable and certain to keep 
them, and cheaper than the air-tighting method, by admitting 
the use of larger and less expensive and more durable jars. 
They can be used as wanted during a few weeks after opening. 

For fruits preserved with spices, the Preserving Powder not 
only renders them more reliably preserved, and prevents their 
becoming strong and unpleasant in taste, but prevents the 
spices from turning them dark color, and is very desirable. 

For vinegar pickles, it will strengthen the vinegar and pre- 
vent the pickles from becoming soft. 

For tomatoes, it is particularly desirable, being reliable, 
healthful, and cheap. 

For cider, it is really the only reliable method for preserving 
it from fermentation. 

In fact, the American Fruit Preserving Powder is per- 
fectly healthful, and the cheapest and mo!5t reliable method for 
preserving all kinds of fruits and vegetables, etc., as we can 
prove at our office by specimens of fruits, etc., preserved by it, 
one, two, and three years old ; and by hundreds of testimonials, 
from families of the highest respectability, in all parts of the 
United States and Canada, who have used it during the past 
two years, a few of which we will submit in a condensed 
form in this manual, and the originals and many more can be 
seen at our office. 

The Preserving Powder is put up. in Tin Boxes, containing 
enough to preserve sixty-four (64) pounds of fruit, etc., and is 
sold by Agents throughout the United States, at the uniform 
price of One Dollar ($1) per Box. 

Full and elaborate Directions for using accompany each box. 

L. P. WORRALL &, CO., 

Proprietors, 
153 CHAMBERS STREET, N. Y. 



REMARKS 



PRESERVING FRUIT, ETC. 



QUALITY OF FRUIT. 

In selecting fruit for preserving, it should be well grown, and 
well ripened (but not over ripe), fresh picked, and entirely 
sound, as it will then contain more and richer flavor and juice 
for preserving. 

Half green, imperfect, or part decayed specimens should be 
rejected (this is indispensable in fine preserves), as they impart 
foreign and unpleasant taste. 

PREPARING THE FRUIT. 

This consists simply of removing the skin, pit, and core of 
the fruit ; and may be done, or not, as suits the taste. The 
skin of peaches, pears, apples, quinces, tomatoes, etc., should 
always be removed, being careful to remove all, and to leave 
the surface of the fruit neat and smooth as possible. The pits 
of cherries, being small, should always be removed ; the pits 
of plums, gages, apricots, nectarines, and peaches may be re- 
moved or not, as many prefer them in, on account of the 
spicy flavor they impart. The core of apples, pears, quinces, 
etc., should always be removed. In berries, etc., the hull 
should always be removed. 

Fruit should be preserved as soon as possible after the skins 
or pits are removed ; this is important, as decomposition will 
commence immediately upon exposure to the air, and the 
longer they are kept the more difficult they are to preserve, and 
more injured they are in flavor. 



10 AMERICAN FKUIT PRESERVING POWDER. 

PRESERVING-KETTLES. 

Kettles lined with porcelain are decidedly the best for pre- 
serving fruits, and especially for very acid fruits, Avhich are so 
liable to corrode metallic vessels. Old or much used tin 
kettles or vessels should not be used; nor should iron spoons 
be used in fruits, unless they be galvanized. Preserving- 
kettles should be large and shallow, giving greater surface and 
less depth. 

QUANTITY OF SUGAR REQUIRED 

Previous to the introduction of the air-tighting method (and 
even now by many), sugar was used as an antiseptic to preserve 
fruit, requiring from three-fourths to one pound of sugar to 
each pound of fruit, and cooking until the syrup almost 
jellied. In this manner Iruits may be kept without air-tight- 
ing the jars, but the amount of sugar and cooking necessary in 
that method almost entirely overcomes the flavor of the fruit, 
making it unpleasantly sweet and unwholesome, and, hence, 
the method is very wisely becoming obsolete. 

In the air-tighting method, sugar is not needful in order to 
preserve ; but enough should be added at the time of preserv- 
ing to render the fruit palatable as cooked fruit, or from two 
to six ounces of sugar to each pound, according to the acid of 
the fruit, and the use it is intended for. 

With the American Preserving Powder, although it contains 
no sweetening property, yet, like the air-tighting method, 
sugar is not needful in order to preserve the fruit ; but, from 
the fact that almost every kind of cooked fruit is thereby im- 
proved, and really requires the addition of a little sugar to 
make it suited to the majority of palates, we would encourage 
the use of enough sugar, at the time of jDreserving, to render 
them palatable as cooked fruit. From two to six ounces to 
each pound of fruit, according to the kind, is enough, and no 
more should be used, as it will simply prove objectionable by 
overcoming the flavor of the fruit, and making it unpleasantly 



AMERICAN FRUIT PRESERVING POWDER. 11 

sweet. And, considering the fact that sugar is not needed for 
preserving with the Preserving Powder, and the various uses 
and palates to which preserved fruits are subjected, we suggest, 
as a cheap and simple plan, that a small given quantity of 
sugar be used in all kinds of fruit (regardless of its acid) at the 
time of preserving — say, for instance, two ounces of sugar to 
each pound (just enough to unite the fruit and juice in one 
general flavor), and then such use or palates as may require it 
can add more sugar at the time of using. 

The juice of all berries and small fruits furnishes enough syrup 
with the sugar to fill the interstices and cover the fruit ; but 
larger and drier fruits generally require the addition of water, 
syrup, or juice from extra fruit ; juice of the same kind of fruit 
is always best, 

HEATING THE FRUIT, 

The time required for cooking fruits varies according to the 
kind of fruit, and the method adopted for its preservation. 

When sugar alone is relied upon for keeping the fruit, the 
time required for cooking varies according to the kind of fruit, 
or from twenty to thirty or forty (20 to 30 or 40) minutes, or 
long enough not only to thoroughly expel all the air, but to 
evaporate the water, etc., and render the syrup heavy enough 
to exclude the air. 

In the air-tighting method, much depends upon the cooking. 
It is absolutely necessary that the fruit be cooked enough to 
scald it through and expel all the air, requiring from ten to 
twenty minutes, or more or less time, .according to the kind 
of fruit and the condition of the fire ; and, as their keeping 
so much depends upon expelling the air, it were better to cook 
them too much than not enough. 

"With the American Preserving Powder, the amount of 
cooking is not so important in order to keep the fruit, as we 
have reliably kept fruits with it without any cooking ; but they 
are not so desirable, and we prefer and direct they shall be 
cooked enough to scald them through and expel the air ; or 
that all berries, and small and tender fruits, be cooked gently 



12 AMERICAlSr FRUIT PRESERVING POWDER. 

until they come to a full boil, and boil slowly for, at least, five 
(5) minutes ; for all larger and fimier fruits, to come gently to 
boiling, and boil at least ten (10) minutes. Tomatoes should 
boil briskly for, at least, twenty (20) minutes. Green-com, 
beans, peas, and asparagus should boil one-half longer than 
to fit them for immediate use. Quinces should be parboiled, 
in the usual manner, before adding the sugar. 

JARS OR CANS. 

In the air-tighting method, fruits will keep equally well in 
large or small jars, and of any kind or style that is absolutely 
air-tight ; but, considering the fact that, upon opening the 
jars and exposing the fruit to the air, it will ferment in a few 
hours, for family use the jars should not be larger than one 
quart or half-gallon ; and, because of their absolute certainty 
to ferment if not made perfectly air-tight, and that a few hours 
is enough to destroy the contents of a «an, glass jars alone 
should be used in family use, as they admit of inspection, 
which should be repeatedly done during the first few weeks 
after preserving ; and should signs of fermentation appear, as 
manifested by air-bubbles, collected or rising to the surface, 
the fruit must be immediately used, or boiled over and preserv- 
ed with sugar, or with the American Preserving Powder, as 
they cannot then be kept by the air-tighting method, nor re- 
liably kept very long by any method ; and, because of the 
complication of the method, the patent air-tight jars are most 
reliable. 

In connection with the American Preserving Powder, it is 
not necessary to cork and seal the jars air-tight ; any kind or 
size glass or stoneware jars may be used, or even earthenware 
jars, if well glazed and hard burned, by corking with a com- 
mon cork, or tying oiled cloth or paper, or moistened bladder, 
over the top. Tin cans must not be used, because of their 
strong tendency to corrode. Upon opening the jars and ex- 
posing the fruit to the air, it mil keep for weeks without fer- 
mentation, giving ample time for using it as wanted. 



AMEEICAN FRUIT PRESERVING POWDER. 13 

FILLING JARS. 

In using glass jars, be careful to anneal or temper them with 
■warm water befor filling with boiling hot fruit, or you will be 
very likely to crack many of them. 

Fruit should be put into jars while boiling hot, and juice 
enough poured over them to fill all the interstices and 'entirely 
cover the fruit ; whirl the jars quickly round, or shake them, 
in order to dislodge the air ; and then fill entirely full with 
syrup, and seal immediately. 

CORKING OR SEALING THE JARS. 

Effectually excluding the air has long been the great desid- 
eratum in preserving fruit, etc., and upon it depends the only 
hope for success in the air-tight method ; and many patent and 
other devices have been produced for that purpose, which wc 
will not enumerate, but simply say they all possess more or less 
merits, and, if properly used, will answer the purpose. Sealing- 
wax, made by melting and mixing together rosin and tallow, 
or beeswax, in the proportion of four (4) parts rosin and one 
(1) part tallow or wax, has long been used for sealing the cans 
upon full preserves, and is very cheap and desirable, and, with 
proper use and care, will answer in the regular air-tighting 
method ; but, owing to its strong tendency to blister, crack, 
and peel ofi", it should not be relied upon in that method, or, 
if so, great care is indispensable. 

By whatever means you would seal the jars in the air- 
tighting method, it should be done while the fruit is boiling 
hot, first shaking the jar to discharge the air as much as 
possible, and filling full to the cork. 

With the Preserving Powder, the fruit and syrup is made 
air-tight, or hermetically sealed within itself It is made to re- 
sist the air the same as heavy syrup, and, if exposed to the air 
for weeks or months, will simply form a coating of mould upon 
the surface ; or, should it from any cause commence to ferment, 
the first signs will be upon the surface, and its progress slow, 
taking from one to tw^ or three weeks to get to the bottom, 



14 AMERICAN FKUIT PRESERVING POWDER. 

and giving ample time to save much of the fruit, which will, in 
most cases, be free from taint of the mould or fermentation. If 
the directions are properlj^ followed, the mould, if any, will form 
into a compact skin, and is easily removed, and does but little, 
if any, harm to the fruit. Yet "we prefer to guard against it, 
and, for that purpose, direct that the jars shall be tightly 
corked, or oiled paper be tied over the top. And to those who 
are doubtful of its merits, or desire to make assurance doubly 
sure, we encourage them to seal with sealing-wax made as 
above-mentioned, or muslin saturated with the wax will be all 
that is needful. 

By shaking, to dislodge the air, the jars may be corked 
while the fruit is boiling hot ; or, if more convenient, it is just 
as good to let them set for half-an-hour, when, if settled, fill 
with syrup to meet the cork. 

STORING FRUITS AWAY. 

Canned or preserved fruit, etc., should be stored in as dry and 
cool a place as possible, and, if in glass jars, keep them in a 
dark place to protect the color of the truit. 



DIEEOTIOITS 



FOR 



PRESERVING FRUITS, ETC., 



WITU THE 



AMERICAN FRUIT PRESERVING POWDER. 



Contained in the box of Powder, you will find a small pack- 
age of powder done up in paper. Remove this package of pow- 
der and dissolve it in five (5) ounces, or ten (10) table-spoonfuls, 
of boiling water. Put into a bottle, and label "American Pre- 
serving Liquid," and keep corked tightly. 

This liquid is an auxiliary to, and to be used in connection 
with, the Powder for preserving fruits, etc. 

Select good, fresh, sound, and ripe (but not overripe) fruit, 
and prepare in your usual manner ; add to it from two to six 
(2 to 6) ounces of white sugar to each pound or quart of fruit, 
to suit the taste ; weigh fruit and sugar, and put into preserv- 
ing-kettle, and cook slowly until it comes to the boiling-point ; 
then remove the kettle, and pour ofif all, or nearly all, the juice 
or syrup into another vessel, and add to it one table-spoon 
heaped full of Preserving Powder, and one table-spoonful of 
Preserving Liquid, to each eight pounds of fruit and sugar (for 
all kinds of fruit, etc., except strawberries, raspberries, toma- 
toes, and vegetables, for which we give other directions) ; stir 
until the Powder is dissolved and mixed, then return syrup to 
fruit, and cook until they have boiled at least five (5) minutes 
for berries and small fruits, and at least ten (10) minutes for 
larger and firmer fruits, or enough to thoroughly scald them 
through, or to fit them for immediate use as stewed fruit, then 
remove them into a jar or jars, filling full, and covering fruit 
with the syrup. 



16 AMERICAN FEUIT PRESERVING POWDER. 

For strawberries and raspberries, add two table-spoons partly- 
heaped full of Powder, and one table-spoonful of Liquid, to each 
twelve (13) pounds of fruit and sugar, and treat as above 
directed. 

For tomatoes, scald and remove the skins, then weigh and 
put into preserving-kettle, and immediately add one table-spoon 
level full of Powder, and two table-spoonfuls of Liquid, to each 
twelve (12) pounds of tomatoes ; boil briskly for at least twenty 
(20) minutes, and stir well to thoroughly mix the Powder. 

For vegetables, prepare as usual, and weigh and add one 
table-spoonful of Powder, and one table-spoonful of Liquid, to 
each eight (8) pounds, and boil one-half longer than to prepare 
them for immediate use. Cork and seal air-tight. 

For fruits preserved with spices, add one table-spoonful of 
Powder, and one table-spoonful of Liquid, to each twelve (12) 
pounds of fruit, and treat in your usual manner. 

For vinegar pickles, add one table-spoonful of Powder, and 
one table-spoonful of Liquid, to each quart of vinegar 
used. 



Filling and Corking the Jars, 

As we have already given on a preceding page, glass jars 
must always be annealed, or tempered, by placing them in 
warm water before filling with hot fruit, to prevent their 
breaking. 

Fill the jars entirely full, covering the fruit with syrup ; let 
set for a short time to settle ; then wet a piece of white paper 
■with the Preserving Liquid, or m ith brandy or alcohol, and place 
it upon the surface. Cork tightly with a common cork ; or, if 
stoneware jars, place a few thicknesses of soft paper around the 
lid and press it tightly in ; and those who prefer to make them 
very tight can do so by pouring melted sealing-wax (made as 
before given) around the edge of lid or over the corks. Store 
them in a dry and cool place ; and, if glass jars, keep in a dark 
place, to protect the color of the fruit. 



AMERICAN FRUIT PRESERVING POWDER. 17 

For Cider, 

"When it has attained a desired flavor, to each six (6) gallons 
of cider add one table-spoon heaped full of Powder, and two 
table-spoonfuls of Preserving Liquid ; dissolve the Powder in 
six ounces, or twelve table-spoonfuls, of boiling water, then add, 
and thoroughly mix by stirring ; cork or bung tight, and keep 
in a dry and cool place. 

For a barrel of 38 to 42 gallons of cider, add one full package 
of Powder, dissolving both powders together in half a gallon of 
boiling water ; thoroughly mix. 

Cider thus preserved, like all preserved cider, will be some- 
what flat or void of sparkle. To restore its lively taste and 
sparkle, and improve it above good common cider, take, as 
wanted, from one to five gallons, and add to it two to four 
ounces of brandy (or a half-pint of hard cider, well fermented) 
and four to eight ounces of sugar to each gallon of cider ; let 
set exposed for a few days (say 10 days), when it Avill have a 
lively taste and sparkle, and be ready for use. If cloudy, fine 
it with one gill skimmed milk to each five gallons. If you 
have thus prepared more than for immediate use in a few days, 
bottle while fermenting, tying the corks down tightly, and keep 
in a dry and cool place ; will open brisk like champagne. 

The above directions are all that is needful, and, if followed, 
will effectually preserve fruit, etc., equal in every particular to 
the best canned fruit, and at less than one-half the expense of 
the air-tighting method. 

We will now proceed to speak of the uses and care of the 
more important and valuable kinds of fruits, etc., commencing 
with the 

Apple, 

Of all the fruits propagated in our climate, none is brought 
to so great perfection and attended with so little trouble as the 
apple. It comprises so many varieties that it becomes, as it 
were, adapted to every soil, situation, and climate ; and as the 
earliest ripen in June, and follow in close succession until 



18 AMERICAN FRFIT PRESERVING POWDER. 

November and December, and the late yarieties can be kept in 
a natural and perfect condition until April, May, or even so late 
as June, it becomes a fruit in perfection throughout the year, 
and the great stand-by for cooking pui*poses — for pies, tarts, 
sauces, preserves, jellies, etc., and a fruit for the poor as well as 
the rich. 

The cultivated apple is truly a valuable addition to the food 
of mankind. Being cooling and laxative, it is considered ex- 
ceedingly wholesome, and, boiled or roasted, is considered medi- 
cinally valuable in cases of indigestion or weakness of the 
stomach, in inflammatory diseases, and in putrid and malignant 
fevers. 

Being capable of keeping the year round in its perfection, 
we do not urge its preservation for the dessert, or as preserves, 
except in case of scarcity of it and other fruits ; but for cooking 
purposes, from the fact that the loss is so great by rotting in keep- 
ing in the natural condition, we urge as a great economy that 
enough should be preserved, by cooking just enough to scald them 
through, without any sugar, and packed in large earthen or 
stoneware jars, for pies, tarts, etc., the year round ; and for this 
purpose the American Preserving Powder is decidedly the 
cheapest and best method, and must prove a great boon to 
housekeepers. 

The Crab Apple when cooked makes a very desirable tart, 
and, with about six (G) ounces of sugar to each pound, makes a 
very desirable preserve. For preserving, use the Powder ac- 
cording to the general directions on previous page, 

Gatliering and Keeping the Apple, 

To secure their keeping for longer time, they should be gath- 
ered by hand, being careful not to bruise them ; and those in- 
tended for keeping over winter should remain on the trees as 
long as it is possible to avoid severe frosts, and upon gathering 
should be immediately, carefully, and tightly packed in clean 
flour barrels and headed up; then place them under a shed 
open to the air, and as cool and shady as possible — or, if you 
have no shed, place them on the north side of a building, and 



AMERICAN FRUIT PRESERTING POWDER. 19 

cover with boards, and leave remain until the cold becomes 
severe and liable to "freeze them, then remove carefully to a dry, 
cool, and dark cellar, laying the barrels on their side, and fre- 
quently ventilate the cellar by admitting the air. A good, sound 
fruit may be kept until April or May. 

Aiyricot. 

The apricot is a very handsome and delicious dessert fruit, 
only inferior to the peach. Ripening earlier or immediately 
after the cherry, and before the plum, makes it particularly ac- 
ceptable in season. For preserving, jellies, sauces, etc., it is 
highly esteemed, and requires the same preparation and treat- 
ment as the peach. 

Cherry, 

As a dessert fruit, the beauty and dcliciously rich and refresh- 
ing juiciness of the cherry renders it a great favorite. Ripen- 
ing in midsummer makes its cooling juiciness acceptable to all, 
but makes it very tender and soon decay ; it cannot be kept in 
its natural condition but a very short time. It makes a very 
rich and desirable preserve for the dessert. To preserve it for 
that purpose, the pit, or stone, should be removed, saving as 
much of the juice as possible ; weigh and add from four to six 
ounces of white sugar to each pound, to suit the taste ; put into 
preserving-kettle and bring to the boiling-point, then remove 
the kettle, and pour off the syrup, then add to syrup one table- 
spoon heaped full of Preserving Powder, and one table-spoonful 
of Preserving Liquid, to each eight pounds of fruit and sugar ; 
stir until the Powder is dissolved and mixed, then return syrup 
to fruit, and cook until they boil about 10 minutes ; then re- 
move into jars, and treat as before directed for fruit. 

For pie purposes, etc., the pits may be removed or not as 
suits best ; add sugar, or not ; and add Powder and Liquid 
same as above directed, and boil at least 10 minutes. 

For spicing, the Kentish or early Richmond — or more com- 
monly known as the Pie Cherry — is the best, and should be 



20 AMERICAN FRUir PRESERVING POWDER. 

prepared with the pits in and stems on; add spices, etc., as 
usual, or to suit, and add one table-spoonful of Powder, and 
one table-spoonful of Liquid, to each twelve (12) pounds of 
fruit, etc. 

Currant. 

The currant is an early fruit, and generally very abundant 
and cheap, and principally esteemed for making pies, jellies, 
tarts, and wine. Its peculiar astringent acid flavor makes it 
relished by most people in very moderate quantities only. 

To preserve for pies, tarts, etc., they may be ripe, or partly 
ripe, and sugar added, or not, at the time of preserving; 
add Preserving Powder and Liquid same as directed for cher- 
ries, and boil from 5 to 10 minutes. 

For jelly, add Powder and Liquid at the rate of one table- 
spoonful of each to each twelve (13) pounds. 

Cranberry, 

The cranberry is principally used for tarts. Requiring so 
much sugar makes them an expensive luxury, especially late in 
the spring. Those who desire them late in the season we 
would encourage to purchase a full supply in their season (be- 
ing much cheaper then), and cook them, without any sugar, for 
from 10 to 15 minutes, adding the Preserving Powder and 
Liquid at the rate of one table-spoonful of each to each eight 
pounds ; store in large glass, earthen, or stoneware jars, and cork 
tight. They will keep well, and prove much cheaper, or about 
half the price of fresh fruit in the spring and summer. Sugar 
can be added as used. 

Gooseberry. 

The gooseberry is very highly esteemed when green for pies 
and tarts, being early ; and when ripe, for the dessert, preserves, 
pies, tarts, etc. 



AMERICAN FRUIT PRESERVING POWDER. 21 

To preserve them, you may add sugar or not at the time of 
preserving ; add Powder and Liquid the same as directed for 
cherries, and boil at least 10 minutes ; store in large jars, and 
cork tight. 

The gooseberry, either green or ripe, may be kept in a fresh 
and natural condition for a few months by packing good, 
sound, and fresh picked berries into jars or bottles, and filling 
with boiling hot water ; in the water used dissolve one table- 
spoonful of Powder alone (using none of the Liquid) to each 
eight pounds of berries. Cork and seal the jars tight, and place 
in a dark and cool place. 

JBlacUherry* 

The blackberry, growing wild and abundant in our climate, 
is truly a boon to the poorer classes, and esteemed by all for 
preserves, tarts, jam, sauces, jellies, pies, cordial, wine, etc., 
and being greatly improved by cultivation it really deserves 
more attention of our agriculturists. 

For presenting and all use, the blackberry should be ripe, 
but not overripe, fresh picked, and sound. 

As a preserve, it requires about five or six ounces of sugar to 
each pound of berries, and cooking until they boil from 10 to 15 
minutes ; add one table-spoon heaped full of Powder, and one 
table-spoonful of Liquid, to each eight pounds of fruit and 
sugar. 

For jam or sauce, they require about the same amount of 
sugar, and boiling still longer or until done to suit ; add one 
table-spoonful of Powder, and one table-spoonful of Liquid, to 
each twelve (12) pounds of fruit and sugar. 

For pie purposes or as tarts, they may be kept with less 
sugar, or without adding any^ by boiling about 10 minutes, 
and using the Powder and Liquid as first above directed for 
blackberries. 

Raspberry. 

The raspberry is highly esteemed for the dessert, preserves, 
jam, sauce, etc., same as the blackberry ; and for jam, sauce, 



22 AMERICAN FRUIT PRESERVING POWDER. 

pies, tarts, etc., requires about the same amount of sugar, cook- 
ing, Preserving Powder and Liquid, and treatment as we have 
given for the blackberry. 

For fine preserves, in order to jorotect their color and appear- 
ance, select fresh jDicked, ripe, but not overripe, and sound 
berries ; w'eigh them, and for each pound of berries take from 
four to six ounces of Avhite sugar, or enough to suit the taste ; 
put the sugar into the preserving-kettle, and place it over the 
fire, and add enough juice from extra berries to slack the sugar 
by aid of the heat (or about a tea-cupful to three or four pounds 
of sugar), also add two table-spoons partly heaped full of Pre- 
serving Powder, and one table-spoonful of Preserving Liquid, to 
each twelve (12) pounds of fruit and sugar ; heat this syrup 
until it comes to a full boil (stirring well to dissolve and mix 
Powder and sugar), then drop in the berries, and bring all 
slowly to boiling, and boil slowly for about five (5) minutes, 
pressing the berries beneath the syrup with the back of a 
silver spoon. 

Strawberries, 

The strawberry is most highly esteemed for the dessert upon 
account of its fine appearance, delicious flavor, and extreme 
wholesomeness. 

Of all fruits the strawberry is the most tender, and difficult 
to preserve with its natural flavor and appearance ; not that it 
is more inclined to fermentation, for it is not, but rather the 
reverse and less liable, but simply because of its extreme juici- 
ness. 

To preserve it as preserves, jam, sauce, etc., prepare and treat 
same as we direct for the raspberry. 

WJiortleberry^ or Hiickleherry. 

The whortleberry is most esteemed for pies and tarts. 

To preserve them, prepare and add sugar or not ; add Pow- 
der and Liquid, one table-spoonful of each to each eight (8) 
pounds of fruit and sugar, and boil for 10 minutes. 



AMERICAN FRUIT PRESERVING POWDER. 23 

JPeach, 

Too much cannot be said in praise of the peach for the des- 
sert, for preserves, pies, jam, sauce, etc. 

Its extreme beauty and deliciously refreshing flavor makes it 
the favorite of all, and being, like all such delicious fruits, con- 
fined to a brief season, its preservation for winter use has be- 
come a prevailing interest. 

To preserve for the dessert, select good, sound, ripe, and 
fresh jjicked fruit, prepared by paring, cutting in half, and re- 
moving the pits ; weigh, and for each pound of fruit take four 
(4) ounces of good white sugar, j^ut the sugar into preserving- 
kettle, and add one pint of juice from extra fruit to each four 
pounds of sugar (or for this purj)osG boil the parings in water 
and use that, or good clean water will answer), then add one 
table-spoon heaped full of Preserving Powder, and one table- 
spoonful of Preserving Liquid, for each eight (8) pounds of fruit 
and sugar ; heat this syrup to boiling, stir well, and thoroughly 
dissolve and mix the sugar and Powder, and, if needful, skim, 
then drop in the fruit, pressing it as much as possible beneath 
the syrup, cover the kettle, and let them boil slowly for about 
10 minutes, when they will be done enough to ensure their 
keeping ; if more cooking is desired, it may be given, and will 
not interfere with their keeping, nor destroy the antiseptic pro- 
perties of the Powder. 

To jjreserve for pie purposes, for tarts, etc., the fruit must be 
free from rot, but if bruised or overripe can be used. They 
may be prepared in any manner, with or without the skins and 
pits, and with or without the addition of sugar, forming 
enough syrup to cover the fruit by boiling joarings or much 
bruised fruit in water. To this syrup or juice (before adding 
the fruit) add and dissolve by heat, one table-spoon heaped 
fall of Preserving Powder, and one table-spoonfal of Preserving 
Liquid, to each eight pounds of fruit, or fruit and sugar, then 
drop in the fruit, and allow to boil for lo minutes; put into 
large earthen or stoneware jars, and saturate a piece of white 
paper with the Preserving Liquid, and place on the surface, and 
place a few thicknesses of soft paper around the lid, and press 



24 AMEBIC AN FEUIT PRESERVING POWDER. 

it tightly in, and pour a little common sealing-wax (made by- 
melting together four parts rosin and one part tallow) around 
the edge; or, if your jars have no lids, saturate a piece of 
strong paper with the white of an egg and paste over the top, 
or saturate a cloth with the sealing-wax and tie over, or tie a 
moistened bladder over the top, or adopt any cheap manner to 
exclude the direct attack of the air, and the fruit will reliably 
keep for any desired length of time, and upon opening the jars 
the fruit may be used as wanted, or at long intervals. 

For spiced peaches, jam, sauce, or butter, use the Preserving 
Powder and Liquid at the rate of one spoonful of each to each 
twelve pounds, and treat in your usual manner. 

JS'ectarine, 

The nectarine is a variety of the peach, with smooth skin, 
and smaller in size ; is of fine flavor, and adapted to the same 
uses as the peach, and may be preserved in the same manner. 

Plums and Gages. 

The plum and gage is certainly a beautiful fruit, and when 
fully ripe, or overripe, are of rich flavor, and much esteemed 
for the dessert, and considered wholesome in moderation ; but 
when green or rare ripe are considered very unwholesome in 
their natural condition or without cooking. 

By cooking, the plum, either ripe or unripe, is made entirely 
wholesome and nutritive, and one of the finest fruits for pre- 
serves, pies, tarts, etc. 

They are preserved without removing the skin and pits, and 
require from four to eight ounces of sugar to each pound, ac- 
cording to the kind, to make them really desirable ; they re- 
quire cooking from 10 to 15 minutes, add Preserving Powder 
and Liquid, and treat the same as directed for peaches. 

IPear, 

The pear is truly a favorite fruit, and its numerous varieties 
adapt it to almost every soil, climate, and use. Most varieties 



AMERICAN FRUIT PRESERVING POWDER. 25 

are much improved in flavor by gathering before they are fully 
ripe and ripening in the house. 

For fine preserves, pare them neatly, and halve or quarter 
them and remove the core : add about four ounces white sucrar 
to each pound of fruit, or more or less to suit the taste, and 
treat the same as directed for peaches ; boil slowly. 

For pie purposes, they may be kept without adding any 
sugar by using the Preserving Powder and Liquid, and treating 
same as directed for peaches; also for jam and sauce, or mar- 
malade. 

Quince, 

The quince makes a very rich and delicious preserve, and is 
highly esteemed for that purpose, and for pies, jam, sauce, mar- 
malade, jelly, etc. 

To preserve, select sound and fully ripe fruit, wash it clean, 
and pare neatly ; cut into four or eight equal pieces and remove 
the core ; boil the parings and cores in clean water until they 
impart their flavor, then strain the water off and drop the fruit 
into it (if not enough, add more water until the fruit is fully 
covered), and boil until softened through, then pour off the 
juice, and add to it about six (6) ounces of white sugar to each 
pound of fruit (or enough to suit the taste), and one table- 
spoon heaped full of Preserving Powder, and one table-spoonful 
of Preserving Liquid, to each eight pounds of fruit and sugar ; 
stir until the sugar and Powder is thoroughly dissolved and 
mixed, then return to the fruit, and boil for 10 minutes, or until 
done to suit. 

Grapes* 

The grape makes a desirable preserve, pie, tarts, etc. 

As a preserve,' they require from three to six ounces of sugar 
to each pound of fruit, to suit the fruit and taste. 

For pies, tarts, etc., they may be kept with or without sugar. 

Prepare syrup, add Powder and Liquid, and treat same as 
directed for peaches, boiling the fruit about five (5) minutes. 



26 AMEKICAN FRUIT PRESERVIXG POWDER. 

IPine-Ajyiyle. 

The pine-apple makes a very rich preserve, marmalade, jelly, 
etc. 

Prepare sound and ripe fruit by paring neatly, remove the 
core, and cut into slices or blocks, weigh, and j)ut into preserv- 
mg-kettle, and add about six (6) ounces of white sugar to each 
pound (add a little water, just enough to start them), cook 
slowly until they come to a full boil, then pour off the syrup, 
and add to it one table-spoon heaped full of Preserving Pow- 
der, and one table-spoonfal of Preserving Liquid, to each eight 
pounds of fruit and sugar. 

For marmalade, add the same amount of sugar. Powder, and 
Liquid, and treat in the usual manner. 

To^nato, 

The tomato has truly become a great favorite with all ; and 
being so desirable, and, in their season, so plentiful and cheap, 
every fjimily should prepare a sufficient».supply to last them, in 
daily use, the year round. 

And for this purpose the American Preserving Powder and 
Liquid is particularly desirable, being so cheap and convenient. 
For canning, prepare by scalding in boiling hot water, to re- 
move the skins easily ; remove the skin, and cut out the unripe 
portions, weigh, and put into preserving-kettle, and boil briskly 
for twenty (20) minutes ; when half-done, add one table-spoon 
heaped full of Preserving Powder, and two (2) table-spoonfuls 
of Preserving Liquid to each twelve (12) pounds of tomatoes; 
stir well that the Powder may thoroughly mix ; add salt, pep- 
per, etc., or not, to suit. When done, remove into jars of any 
kind or size, filling full ; wet a piece of white paper with the 
Preserving Liquid and lay on the surface ; then cork tightly, 
or tie strong paper over the top, and keep in a dry and cool 
place. May be used as wanted from large jars. 

Green tomatoes, with sugar, makes a rich preserve and good 
pies, and when th^ frost prevents their further ripening they 
should be gathered (clearing the vines), and prepared for these 
purposes, with good or common sugar, or molasses, and in 



AMERICAN FRUIT PRESERYING POWDER. 27 

winter they will prove desirable for use, or will command a 
fair price in large cities. Use one table-spoon heaped full of 
Powder, and one table-spoonful of Liquid, to each eight 
pounds of fruit and sugar. 

Green JPeas^ Beans ^ Corn, and Asj^aragus. 

These are very difficult to keep in the air-tighting method ; 
nor can they be reliably kept with the Preserving Powder, 
except the cans be sealed air-tight. 

They must be fresh picked ; must not be wilted. 

Prepare as usual (removing com from the cob), and boil 
one-half more than for immediate table use ; when nearly 
done, add one table-spoonful of Preserving Powder, and one 
table-spoonful of Liquid, to each eight (8) pounds ; put into 
glass or stoneware jars, not larger than two gallons, and cork 
and seal air-tight with wax. 



Is the Preserving Powder and 
Liquid Healthful? 



To the thousands who will, no doubt, notwithstandmg our 
former assertions, ask or desire to know if they are healthful, 
or in any way injurious to health, we will unequivocally say 
they are healthful, and in no way more injurious than common 
salt or vinegar. 

All fruits and fresh vegetables are healthful and beneficial in 
moderation, but in overdoses they are liable to sour and effer- 
vesce, and occasion diarrhoea, dysentery, cholera-morbus, and 
other excitements well known as more prevalent during fruit 
and vegetable seasons ; and, in such cases, antiseptics are not 
only preventives, but cures, and, therefore, rather than un- 
healthful, the Powder and Liquid are beneficial to health in 
connection with fruits and vegetables, it being purely antisep- 
tic in the same manner that salt is antiseptic ; will have com- 
paratively no other effect upon a healthy system than to assist 
the food to remain quiet until the juices shall be able to digest 
it ; whilst in cases of dyspeptics, and those of feeble digestive 
organs, they must j)rovc an advantage rather than otherwise, 
in so far as holding the fruit and other vegetable matter, when 
eaten in too great quantities, to remain quiet, and not sour and 
ferment, as they are liable to do befoi'e they can be digested. 

In conclusion, we would impress the advantages of the 
American Fruit Preserving Powder (as hereinbefore mention- 
ed) for preserving all kinds of fruits, vegetables, etc., and con- 
firm our statements and claims by appending a few testimonials, 
in a condensed form, from families of the highest respectabil- 
ity who have used it during the past two years. 



TESTIMONIALS. 



From A. A. Handy, New Berlin, Chenango Co., N. Y. 

Gents We used the American Preserving Powder the past season upon 
raspberries and blackberries. We used one-third less sugar than without the 
Powder, and simply tied paper over the jars. They are as fresh as ever now, 
and I do not hesitate to say that, in my opinion, it is the cheapest and best 
method of preserving fruit. Respectfully, 

Deceinber 28, 1869. A. A. HANDY. 



From Mrs. J. G. Wooster, Addison, Steuben Co., N. T. 

Genfs : I used the American Preserving Powder the past season in canning 
and pickling fruit, aud so far it has all kept good and perfectly satisfactory. 
I like it so well that I shall continue to use it. Respectfully, 

January 4, 1870. MRS. J. G. WOOSTER. 



From Cornelius V. C. Crook, Shelter Island, Suffolk Co., N. T. 

Gents: The American Preserving Powder was used here last season by 
some ten or twelve families, and all speak highly of it. We put up blackberries, 
pears, peaches, raspberries, cherries, and some jellies with the Powder, and up 
to the present time they have all kept beautiful. We let some stand for weeks 
without any cover and continually exposed to the air, but they kept equally 
good. Yours, etc., 

January IT, 1870. CORNELIUS V. C. CROOK. 



From G. E. Dickinson, Oyster Bay, Long Island, JV. Y. 

Gents : I sold all but one package of the American Preserving Powder last 
season, and it has given perfect satisfaction. And to myself our peaches, 
blackberries, and tomatoes they cannot be better. Were put up in two-gallon 
jars, with paper tied ovev the top. I have eaten oth'r tomatoes from sealed 
cans, and ours are better and more like the fresh tomato, and all that have 
eaten them say they could not tell them from fresh picked ones. My friends 
have used it for grapes— one of the most difficult fruit to keep from spoiling— 
and they say they have kept better than ever they had them before, and they 
are better. And I may, with others, say that your American Preserving Pow- 
der is a perfect success. Respectfully, 

JarMary 21, 1870. G. E. DICKINSON. 



From E. W. Spafford, Portlandville, Otsego Co., N. Y. 

Gents: Your American Fruit Preserving Powder was used in my family 
last season, and proves as true all you claimed for it. We have raspberries, 
peaches, whortleberries, and other fruit preserved with it. The raspberries put 
up in June in an open jar are to-day fresh and good. Respectfully yours, 

December 22, 1869. E. W. SPAFFORD. 



From Edw. H. Foster, Southampton, Suffolk Co., N. Y. 

Gents: We used your American Preserving Powder the past season 
in putting up blackberries, plums, grapes, and tomatoes, without sugar, with 



30 TESTIMONIALS. 

nothing but a paper over the top of the jars. Those we have opened to this 
date are as well kept and as fresh as if picked a few days ago. We like it very- 
much. Respectfully, 

December 22, 1869. EDW. H. FOSTER. 



From Mrs. Rev. Dr. Camp, Bethesda Rectory, Saratoga Sp'gs, JSf. Y. 

Gents; We used the American Preserving Powder last season, according 
to directions, in preserving strawberries and whortleberries, and to-day they 
are as good as new. I regard the Powder as a great saving of sugar, trouble, 
and money^ and hope next season to use it more largely. Respectfully, 

December 20, 1869. MRS. M. T. CAMP. 



From J. W. Gildersleve, Mattituck, Suffolk Co., JSf. T. 

Gents : I sold considerable of your American Preserving Powder last sea- 
son, and every package gave perfect satisfaction. Respectfully, 

December 17, 1869. J. W. GILDERSLEVE. 



From A. V. A. Becker, Valatia, Columbia Co., N. T. 

Gents: I have introduced the American Preserving Powder the past season 
in this section, and it has given universal satisfaction. I feel confident that the 
sale will increase rapidly. I can get quite a number of references to its good 
qualities. Respectfully, 

December 23, 1869. A. V. A. BECKER. 



From (Rev.) Mrs. T. A. Lovejoy, No. ^0 LaigJit St., JV. Y. City. 

Gents: I have given your Preserving Powders a faithful trial, and am pre- 
pared to recommend them to every housekeeper as an indispensable article. I 
have done up most all kinds of fruits, and am delighted. I have some plums 
that I left uncovered, as an experiment, and to-night they are as perfect as 
when first preserved. My grapes and peaches are the finest I have ever seen — 
not only acknowledged so by myself, but by all who have tried them. This 
mode of preserving so for exceeds any other, as one can imagine. I am pre- 
pared to show my preserves to any one who may choose to call and examine 
them. Success to the American Preserving Powders. Respectfully, 

December 29, 1868. MRS. T. A. LOVEJOY. 



From Mrs. S. F. Hulse, JVo. 41 JVortJi Moore Street, N. Y. City. 

Gents: I have used your American Preserving Powders, and am much 
pleased with the results. I find, by trial with strawberries and grapes, they are 
most excellent ; and if they keep these fruits well, we have nothing to fear from 
others, as all know that strawberries and grapes are the most difficult of all 
fruits to keep. One great advantage which makes your Powders so useful to 
me: I can put the fruit up in large jars, and, when opened, the fruit does not 
ferment as in the air-tight method. I am fully satisfied Avith the efi'ects of the 
Powders, and find much less trouble in taking care of fruit than formerly, 
which to me is a great saving of money, as well as labor. Yours most respect- 
fully, 

January, 1869. S. F. HULSE. - 



From George E. Hulse, Marlboro, Ulster Co., JV. Y. 

Gents : My wife used the American Preserving Powder the past season, and 
was highly pleased with it. She used it for preserving blackberries, peaches, 



TESTIMONIALS. 31 

pears, and plums, and found that it would do all that it was recommended to 
do, and even more, for she put it in pickles, and never had them so nice before. 
I therefore can conscientiously say, that it is the best method possible for pre- 
serving fruit, being cheap and sure. 

January 5, 1869. GEO. E. HULSE. 



From James Watson, 290 Dean Street, Brooklyn, N. Y. 

Gents: During the past season, I used the American Preserving Powder in 
preserving various kinds of fruit, all of which have kept perfectly, never having 
exhibited the least signs of fermentation, and are, in flavor, equal to any I have 
ever tasted. The jars are not sealed air-tight, but merely corked with an ordi- 
nary cork. I used quarter of a pound sugar to each pound of fruit. I am highly 
pleased with the Preserving Powder, and take pleasure in recommending its 
use to all housekeepers, as a simple, cheap, and the most reliable method for 
preserving fruits. £"ours truly, 

January 2, 1869. JAMES WATSON. 



From A. J. Fuller, Fairport, Monroe Co., N. Y. 

Gents : We used the American Preserving Powder the past season for fruit 
and pie-plant with good success. Fruit opens splendidly, not the slightest ap- 
pearance of mould, which so often appears upon hermetically sealed fruit, and 
pie-plant, which is always so difiicult to keep, is in perfect condition in large- 
mouth bottles, with corks. I believe it will prove an indispensable article for 
all who desire good preserved fruits. Yours, etc., 

January 2, 1869. A. J. FULLER. 



From D. T. Stanton, Warren C H., Warren Co., Pa. 

Gents: The American Preserving Powder has given general satisfaction on 
all fruits it has been tried upon. I think there will be a large demand for it 
here next season. Yours, etc., 

December 29, 1869. D. T. STANTON. 



From H. Noss, New Brighton, Beaver Co., Pa. 

Gents: The Preserving Powder received of you last season has given gen- 
eral satisfaction. I gave my neigl^bors some of it, and they are all delighted, 
and will use it hereafter. We tried it on green corn, and are surprised to find 
it in perfect preservation ; and tomatoes are much better than many we had in 
air-tight cans. I found it would keep milk sweet three days in summer season 
in our pantry, whilst milk without it would sour during one night. I am satis- 
fied it will do all you claim for it. Respectfully, 

December 26, 1869. H. NOSS. 



From Mrs. N. C. McClosky, Hyrer's Run, Pa. 

Gents: The American Preserving Powder has fully answered my expecta- 
tions. I used it in tomatoes and apple-sauce, in large jars with paper tied over 
the top, and they are as nice to-day as when they were put up. I certainly 
think it possesses all the merits you claim for it. Very respectfully, 

December 31, 1869. MRS. N. C. McCLOSKY. 



From N. H. M. Pollock, North Star, Alleglmny Co., Pa. 

Gents: I used extensively your American Preserving Powder the past sea- 
son with perfect success. I used it largely for corn. I could always save toma- 



32 TESTIMONIALS. 

toes, peaches, etc., well enough in tin cans sealed with wax, but corn would 
never save until I used the Powder. My corn is just as sweet and nice to-day 
as it was when cut off the cob in August. "We used it in blackberries, tomatoes, 
peaches, apple-sauce, pears, and quinces, but. for want of confidence in the 
Powder, we sealed with wax all but a few jars of each to test its preserving 
qualities. The result is most satisfactory, and I shall use it the coming season, 
and am glad to be able to recommend it to every lover of good fruit. 
Yours, etc., 

December 27, 1869. N. H. M. POLLOCK. 



From D. M, Delo, Lamartine, Clarion Co., Pa. 

Gents: We are highly pleased with the American Preserving Powder. We 
have peachep now put up with the Powder last season that are equal to any 
canned fruit. I sold one dozen packages of Powder in this ncinity, and all has 
given general satisfaction. All have told me they would us? no more air-tight 
jars if they could get the Powder, as it was so much more convenient for use, 
besides being cheaper. Yours truly, 

January 18, 1870. D. M. DELO. 



From Jonas Landes, Bath, Northumberland Co., Pa. 

Gents : We used the American Preserving Powder to put up strawberries, 
cherries, raspberries, blackberries, and tomatoes, and tliey all kept nice. We 
never had tomatoes in air-tight jars that were as good as those we put up with 
the Powder. We kept them in common pots with a paper tied over them. We 
will use no other next season. Yours, etc., 

January 1, 1870. JONAS LANDES. 



From H. C. Withrow, Beaver Dam Mills, Mifflin Co., Pa. 

Gents : We never had fruit kept better than cherries that we put up with 
your American Fruit Preserving Powder. We put them in stone crocks, and 
no protection except a thick paper tied over them. We used of tliem as wanted. 
They showed no signs of fermentation, and we can highly recommend your 
Powder. 

December 24, 1869. H. C. WITHROW. 



From C. Wilhelm, Grahamt&n, Clearfield Co., Pa. 

Gents : I used your American Fruit Preserving Powder last season, and it 
proved to be all 1 could wish for. I put the fruit in jars and just tied paper 
over them, and they have never shown the least signs of fermentation or mould. 
Very respectfully, 

December 23, 1869. " C. WILHELM. 



From H. G. Bowman, Flatwoods, Fayette Co., Pa. 

Gents: We used the American Fruit Preserving Powder last season in 
peaches, tomatoes, and spiced fruits with entire satisfaction. They have a 
more natural taste than any I ever ate of air-tighted fruit. Those wishing to 
keep fruit need have no fear of it fermenting if they use the Powder va. putting 
it up. Truly yours, 

December 22, 1869. H. G. BOWMAN. 

From Mary A. H. Creighton, Jersey Shore, Lycoming Co., Pa. 

Gents: I used the American Preserving Powder last season, and so far as I 
have opened the different fruits and berries they were all right. And I will say 



TESTIMONIALS. 33 

it is the best article for keeping fruit from fermentation that I ever saw. Re- 
spectfully, 

December 25, 1869. MARY A. H. CREIGHTON. 



From S. M. Templeton, WasJiington, Washington Co., Pa. 

Gents : I sold the American Preserving Powder last season, and so far as I 
have learned it has given entire satisfaction. Yours respectfully, 

December 18, 1869. S. M. TEMPLETON. 

From David D. Maus, Danville, Montour Co., Pa. 

Gents : I used the American Preserving Powder last season, and can safely 
recommend it in preference to all other methods for preserving fruit. Yours 
truly, 

December 20, 1869. DAVID D. MAUS. 



From R. Hammond, Lewisberry, York Co., Pa. 

Gents : I most willingly add my testimony in favor of your American Fruit 
Preserving Powder, as being the best and most convenient means of preserving 
fruit, etc.. ever introduced to the public. I have used it with the most gratify- 
ing results, and would advise all othqrs in want of an article that once used be- 
comes a necessity ever after to go and do likewise. Truly j-ours, 

December 23, 1869. R. HAMMOND. 



From Thomas T, Work all, Kennett Square, Chester Co., Pa. 

Gents: During the past season 1 used the American Preserving Powder 
in keeping tomatoes, all of which kept in perfect condition without air-tighting 
the jars, proving the preserving qualities of the Powder, and a saving of trouble 
and expense. Truly yours, 

January 12, 1869. THOS. T. WORRALL. 



From Mes. Mary W. Pratt, Lima, Delaware Co., Pa. 

Gents: In answer to enquiries regarding my success in the use of the 
Fruit Preserving Powders is, that it exceeded my just expectations. The 
fruits, consisting of oranges, pineapples, crab-apples. i)ears, quinces, are now 
in perfect condition, and seem likely to continue so for along time. My ber- 
ries are also perfectly preserved, but from want of knowledge, or rather from 
not looking at the directions properly, I partially failed in having them to look 
quite so fair as when first picked from the vines. Tomatoes, rhubarb, etc., are 
all right ; none of my fruit was air lighted, and some was left uncovered and in 
direct contact with the sun's light for some considerable time. My family can 
use a portion of a jar of fruit, and if more is taken out than wanted, it can 
be returned without injury. I consider the discovery of great benefit to man 
kind, as every family can secure a sufficiency of fruits at a very trifling cost. 
Very truly, 

January 10, 1809. MARY W. PRATT. 



From Julia A. Stedman, Corry, Erie Co., Pa. 

Gents : The American Fruit Powders that I obtained of you the past sea- 
son have i)roved to be as good as they were recommended to be. I opened my 
crocks and have found them in good condition, and, my opinion is that they 
are the cheapest and best way of preserving fruit. Yours respectfully, 
- January 17, 1869. JULIA A. STEDMAN, 



34 TESTIMONIALS. 

From Amelia Danforth, Corry, Erie Co., Pa. 

GenU : I obtained from you two packages of 5'^our American Fruit Preserv- 
ing Powders the past season. I used it in tomatoes, pie-plant, and blackberries. 
I found it all j'ou recommended it to be. Mj' crocks, when I opened them this 
winter, were in good condition, and continue to be so. I have tried to 
speak a good word for your Powders in this vicinity, and think ther« may be 
some sale for them about here another season. Yours respectfully, 

Januanj 9, 1869. AMELIA DANFORTH. 



From Jacob Palmer, Bolivar, Tuscarawas Co., Ohio. 

Gents : I used the American Preserving Powder the past season in peaches, 
pears, grapes, tomatoes, etc., and find it all you recommend it to be. I did not 
air-tight the jars, and find the fruit, etc., with perfectly natural taste. I shall 
not do without it hereafter. Yours truly, 

January 24, 1870. JACOB PALMER. 



From Dorcas Elliott, Elliott's Cross Roads, Morgan Co., Ohio. 

Gents: We used the American Preserving Powder the past season in 
peaches, pears, green gages, plums, and tomatoes, without sealing the jars, 
and all of them have kept very nice. I think it quite an improvement in keep- 
ing fruit, etc. Very respecfully, 

January 21, 1870. DORCAS ELLIOTT. 



From Mary A. Woodbridge, Newhurg, Cuyahoga Co., Ohio. 

Gents : I used the American Preserving Powder last season with tomatoes 
onlj\ I put them in stone jars, covering with oiled silk. Upon opening the 
jars we use tlu;m as wanted, and find them far superior to canned tomatoes ; 
indeed, they are so fresh that I think, if they werecook(;d and used at the same 
time with others just picked from the vines, it would be impossible to distin- 
guish between them. Respectfully, 

December 21, 1869. MARY A. WOODBRIDGE. 



From A. C. Giddings, Ashtabula, Ashtabula Co., Ohio. 

Gents : Our experience in using the American Preserving Powder leads us 
to infer that for strawberries it is not a success ; but with blackberries, peaches, 
peas, etc., we like it, and have no fault to find. Truly yours, 

Januanj 18, 1870. A. C. GEDDINGS. 



From M. H. McCoy, Van Wert, Van Wert Co., Ohio. 

Gents : Having tried your American Preserving Powder the past season, we 
have kept peaches and blackberries for months just as good as when gathered, 
and feel no hesitation in recommending them to others. Respectfully, 

January 6, 1870. M. H. McCOY. 



From W. M. Gatch, Goshen, Clermont Co., Ohio. 

Gents : I introduced and sold your Preserving Powder here last fall, and so 
far as heard from it has given satisfaction, and I think I can do well with it 
next season. Yours, etc., 

January 4, 1870. W. M. GATCH. 



From J. A. Mathias, Logan, Hocking Co., Ohio. 
Gents: We tried the American Preserving Powder the past season on 



TESTIMONIALS. 35 

blackberries and peaches, and liked it very well. We find them keeping and 
ttU right. Yours, etc., 

January 7, 1870. J. A. MATHIAS. 



From Nathaniel Hill, Pleasant HiU, Miami Co., Ohio. 

Gents : We used one box of your American Preserving Powder last season, 
and find it to be as good as recommended. We used it in preserving peaches, 
cherries, and blackberries, and the fruit is nicer than that canned in the usual 
way of canning. I think it an entire success. Truly, etc., 

December 20, 1869. NATHANIEL HILL. 



From Luther Purdy, Killhuck, Holmes Co., Ohio. 

Grents : We used the American Preserving Powder the past season to pre- 
serve peaches and tomatoes, and will say it will keep them perfectly. As for 
other kinds of fruit we have not tried it. Truly yours, 

December 23, 1869. LUTHER PURDY. 



From Wm. F. Truesdell, Jasper, Pike Co., Ohio. 

Gents: After using the American Preserving Powder in putting up two or 
three kinds of fruit the past season, I have to say it does all you claim for it, 
and ray wife agrees with me. I feel satisfied it will eventually take the place 
of the old method of preserving fruit. Respectfully yours, 

January 1, 1870. WM. F, TRUESDELL. 



From Samuel II. Jenney, NiXes, Trumbull Co., Ohio. 

Gents : We- tried the American Preserving Powder the past season, and be- 
lieve it to be just what the people want. We tried it with and without 
sugar, and by simply tying paper over the jars, and find them now as nice and 
fresh as when put up in the fall. My wife to-day opened a large jar of corn, 
which was pronounced by us, and a neighbor, delicious. We have tried it 
with all kinds of fruit, and are well pleased with the Powder, and recommend it 
to all. Respectfully, 

January 2, 1870. SAMUEL H. JENNEY. 



From Jacob Minturn, Urbana, Champaign Co., Ohio. 

Gents : We used the American Preserving Powder the past season to pre- 
serve blackberries and peaches. The jars of berries were covered with waxed mus- 
lin, and we think them better than usual for canne'd fruit. The jars of ])caches 
were corked and sealed tight with wax, and so far as we have used the peaches 
th ey have ^jroved to be extra good. We shall test the merits of the Powder 
more thoroughly another season. Truly, etc., 

January 14, 1870. JACOB MINTURN. 



From Mrs. J. M. Stephenson, Chagrin Falls, Cayahoga Co., Ohio. 

Gents : I used the American Preserving Powder to keep some blackberries, 
simply tying paper over the jars. Thej^ moulded upon the top, but it does not 
aflect the flavor of the berries. I also put up some green grapes ; they have kept 
good. A neighbor of mine used part of the Powder in putting up tomatoes in 
large crocks ; she says they have kept very nice. Yours, etc., 

January 14, 1870. J. M. STEPHENSON. 



From L, Dieterich, Zanesrille, Muscatine Co., Ohio. 

Gents ; My wife used the American Preserving Powder last season, accord- 
ing to directions, in apples, peaches, tomatoes, and green corn, and all kept 



36 TESTIMONIALS. 



finely. The com was sealed up, but the others had a cloth tied over the ves- 
sels. Yours truly, 

January 26, 1870. L. DIETERICH. 



From Lewis Nicholson, East Rockport, Cuyahoga Co., Ohio. 

Gents: We used your American Preserving Powder last season in straw- 
berries, raspberries, blackberries, and peaches, and it. preserved them in excel- 
lent condition, even better, I think, than when sealed up in the usual way. 
KespoctfulJy, 

January 28, 1870. LEWIS NICHOLSON. 



From Seth Gordon, Senecamlle, Guernsey Co., Ohio. 

Gents : We used the American Preserving Powder on peaches and tomatoes 
■with the best of results ; the peaches that we have used are as fine flavored as 
■when they were put up. The tomatoes are the first really good preserved fruit 
of the kind I have ever eaten. The vessels ■were not sealed air-tight. Yours 
respectfully, 

Januai^j 12, 1869. SETH GORDON. 



From McDonald & Cad well. Lake Port, St. Clair Co., Mich. 

Gents: We sold your American Preserving Powder last season among our 
customers, and would say they have given entire satisfaction. Yours truly, 

Becernber 22, 1869. McDONALD & CADWELL. 



From S. Augustus Lyon, St. John's, Clinton Co., Mich. 

Gevts : We used the American Preserving Pov^der in preserving nearly all 
kinds of fruit, and find them keeping extraordmaiily well. We also used it with 
green peas, which are now jut^t as good as fresh from the vine. We sold several 
packages among our neighbors, and they all speak very highly of its merits. 
We think it one of the best inventions of the age, and we cto not intend to be 
Avithout it in the preserving of our fruit, for it will do all claimed for it. Re- 
spectfully, 

December 28, 1869. S. AUGUSTrS LYON. 



From C. Beeson, New Buffalo, Berrien Co., Mich. 

Gents : Our experience in the use of American Preserving Powder — it has so 
far fulfilled all you claimed for it. My wife prepared the fruit according to 
your directions, and Ave have been using the fruit from time to time without 
any perceptible change whatever. Very respectfully, 

December 22, 1869. . C. BEESON. 



From James Williams, Flint, Genesee Co., Mich. 

Gents: My folks are highly pleased with your American Preserving Pow- 
der. We used it on most all kinds of fruit, and they are all now in a perfect 
state of preservation. Yours, etc., 

December 31, 1869. JAMES WILLIAMS. 



From Mrs. Henry Jaber, Mt. Clemens, Macomb Co., 3Iich. 

Gents : We used the American Preserving Powder in peaches Avith the best 
of results ; all have kept well, never having exhibited the least signs of ferment- 
fition. The jars were not air-tight, but merely tied over Avith cloth and paper. 



TESTIMONIALS. 37 

I am highly pleased with the Powder, and take pleasure in recommending it to 
my friends. Respectfully, 

Januaiy 6, 1870. MRS. HENRY JABER. 



From Julia A. Dare, Niles, BerHen Co., Mich. 

Gents: The American Preserving Powder has given us perfect satisfaction 
in peaches, pears, berries, etc., so much so that we think we could not do with- 
out it iu future. Respectfully, 

August 19, 1869. JULIA A. DARE. 



From John G. Brown, Otsega, Allegan Co., Mich. 

Gents: The Preserving Powder I got from you the past season we used and 
distributed among our neighbors, and all who used it give the one report, and 
that is that it is just the thing for preserving fruits. The different kinds of 
fruit Mrs. Brown put up with the Powder worked like a charm, and I think it 
is bound to create an entire revolution in the preservation of fruits. Respect- 
fully, 

December 27, 1869. JOHN G. BROWN. 



From George McKenzie, Bangor, Van Buren Co., Mich. 

Gents : The half dozen packages of Preserving Powder I purchased of you 
the past season we used in putting up blackberries and peaches. We put up 
76 pounds of blackberries with one package of the Powder; and, seeing our 
mistake, I wrote to you to know if they would keep, when you promptly stated 
in reply that you thought they would go up before winter. But, sirs, ihey have 
not at this date (January 10, 1870), nor shown the least signs of fermentation. 
They were put up in large jars, without sugar, with paper tied over the mouth 
of the jars. We also put up a dozen large jars of peaches, without sugar and 
without air-tighting, and I will here state, for the benefit of our Western fruit- 
growers, they have given no signs of fermentation, and hold their flavor better 
than any canned fruit I ever saw. Truly yours, 

January 10, 1870. GEORGE McKENZIE. 



From L. A. Packard, Detroit, Midi. 

Gents : I used the Preserving Powders in canning strawberries and rasp- 
berries only. Was not successful in getting fruit to keep without cooking, but 
with all that I cooked or scalded, the result was entirely satisfactory, the fruit 
retaining its natural color and flavor better than any I have ever canned before ; 
and I have kept strawberries over five weeks after the can was opened, and the 
last used were as good as when they were first opened. I am much pleased 
with it. Yours, etc., 

January 6, 1869. L. A. PACKARD. 



From D. W. Emerson, Buplain, Mich. 

Gents : Have used the American Preserving Powder in almost all kinds of 
fruit with perfect success. I also used it in cider with the best success. 
Truly, etc., 

January 30, 1870. D. W. EMERSON. 



From Miss L. 0. Bailey, Romeo, Mich. 

Gents : I take pleasure in giving you our testimony in favor of your Fruit 
Preserving Powder. We used it for corn, and the results were highly satisfac- 
tory. We did not air-tight the jars, and upon the first of January the corn was 
as good as when first prepared. We also used it for raspberries, without air- 



38 TESTIMONIALS. 

lighting the jars, and upon the first of January they were perfectly good, not 
even the most prejudiced persons could detect the least taste foreign to the na- 
tural flavor of the fruit. It must prove highly satisfactory to every one. I 
shall take pleasure in recommending its good qualities to our acquaintances 
and friends. Very cordially, 

January 5, 1869. L. O. BAILEY. 



From Mrs. W. W. Comstock, Pardeeville, Columbia Co., Wis. 

Gents : I used the American Preserving Powder last season in tomatoes, 
and it keeps them well. They taste as fresh as when first put away. Respect- 
fully, 

Januai-y 6, 1870. MRS. W. W. COMSTOCK. ■ 



Frorn S. Coiinwell & Co., Weyauwego, Waupacca Co., Wis. 

Gents : We want the agency for this place for your American Preserving 
Powder. We find the Powder is all right, and gives good satisfaction. We 
will get you certificates if you want them. Respectfully, 

January 18, 1870. S. CORNWELL & CO. 

From H. Muggleton, Wyocena, Columbia Co., Wis. 

Gents : The American Preserving Powder I got of you last spring proves 
quite a success. I used it for strawberries, raspberries, and currants. I put 
them up acccordingto the directions, and they are now in a perfect state of pre- 
servation. I consider it a great saving of labor and sugar. Respectfully, 

Deceniber 27, 1869. H. MUGGLETON. 



From P. McPherson, Waterloo, Jefferson Co., Wis. 

Gents : The fruit I put up with the American Preserving Powder last sea- 
son is good beyond my expectations ; it will do what you warrant it to do as 
far as 1 have tried it. Yours truly, 

December 27, 1869. P. McPHERSON. 



From Mrs. E. M. Pryor, Milwaukee, Wis. 

Gents: We have used and -distributed the half dozen packages of American 
Preserving Powder among our neighbors, and all like it. It is truly wonderful, 
and a great blessing to housekeepers, as it saves much labor and expense. Go 
on in this way and the blessings of thousands will rest on you. Respectfully. 

September 30, 1869. " MRS. E. M. PRYOR. 

From Mrs.A. Z. Fuller, Harrisville, Marquette Co., Wis. 

Gents : I used the American Preserving Powder the present season in straw- 
berries, whortleberries, and blackberries, 1 also put up some green gooseberries 
without sugar, wUh paper tied over the jars, and opened them a few days ago, 
and they were very nice. I tried to get my neighbors interested in the Powder, 
but they were sceptical : but now, when, I triumphantly exhibit my nice fruit, 
they say we will certainly have some in the spring. I put up about thirty 
pounds of strawberries, and they challenge* the admiration of every>one who 
partakes of them. Strangers often ask how they were preserved. Respect- 
fully, 

December 28, 1869. MRS. A. Z, FULLER. 



TESTIMONIALS. 39 

From David M. Parry, Laurel, Franklin Co., Ind. 

Gents : I have tried your American Preserving Powder, and find it a saving 
of labor, trouble, and time. It is truly worthy of the highest recommendation. 
Yours, etc., 

December 28, 1869. DAVID M. PARRY. 



From Nelson Griffith, Corunna, De Kalb Co., Ind. 

Gents : We used the American Preserving Powder on peaches, gooseberries, 
and blackberries, and it has proved itself to do all that you claim for it. Yours 
truly, 

December 23, 18G9. NELSON GRIFFITH. 



From James S. Odell, Plainfield, Hendricks Co., Ind. 

Gents : We used the American Preserving Powder last season in my family, 
and sold one dozen packages, and, so far as I have learned, it gave general satis- 
faction. Respectfully, 

December 22, 1869. JAMES S. ODELL. 



From Charles Farmer, Anderson, Madison Co., Ind. 

Gents : I \ised the American Preserving Powder the past season to preserve 
currants and gooseberries in large jars without sealing. They have kept perfectly 
good and Iresii. Truly yours, 

January 9, 1870. CHARLES FARMER. 



From Williams & Graham, NoUesville, Hamilton Co., Ind. 

Gents : The agency for sale of the American Preserving Powder would suit 
us very well. The only package we know of being used liere gave entire satis- 
faction. Please write us your terms, etc. Yours truly, 

January 5, 18T0. WILLIAMS & GRAHAM. 



From J. Gallagher, Jeffersonmlle, Clarke Co., Ind. 

Gents : Enclosed please find one dollar, which I send for another package of 
y«ur American Preserving Powder. Our folks have used up the last package 
gent, and like it very well. Yours truly, 

Auf/ust 18, 1869. J. GALLAGHER. 



From S. E, Wilson & Bro., Dublin, Wayne Co., Ind. 

Gents ; We sold the American Preserving Powder the last season, and, so 
far as heard from, it gave universal satisfaction. We will act as your agents, 
etc. 

December 27, 1869. S. E. WILSON ifc BRO. 



From W. B. Lipsey, Proprietor of Marion Nursery, Marion, 
Grant Co., Ind. 

Gents : I can say with pleasure that the American Preserving Powder has 
given us good satisfaction the past season. We used it for berrit«, apples, 
peaches, tomatoes, green corn, etc., all of which have kept well, fully equal to 
the best of hermetically sealed fruits. We store away in large earthen jars 
generally, and tie a cloth or paper over them. From our present experience I 
can highly recommend it to others. Truly yours, 

December 27, 1869. W. B. LIPSEY. 



40 TESTIMONIALS. 

From O. H. Thomas, Middletoicn, Henry Co., Ind. 

Gents: The American Fruit Preserving Powder lias proved, satisfactory in 
every case except one, which was in cider; it lermented in two months. But, 
as far as fruit is concerned, the people are well pleased with it, and a great 
many will not put up fruit any other way next year. Respectfully, 

December 27, 1809. O. H. THOMAS. 



From H, M. Brown, Pierceville, Ripley Co., Ind. 

Gents: Our experience in the use of the American Preserving Powder is 
satisfactory, and we do not see how we will ever do without it again. We 
hope it will get into general use, for it saves a vast amount of labor and trouble 
to a farmer's wife especially. Yours respectfully, 

January A, I^IQ. H.M.BROWN. 



From Mr. Barney York, Mount Vernon, Posey Co., Ind. 

Gents : I used the American Preserving Powder the past season on black- 
berries and peaches, and I am glad to say they are now as nice as they would 
have been had they been sealed air tight. I can say without hesitation it is in 
every way a valuable preparation, and has all the merits you claim for it. Re- 
spectfully yours, 

January 8, 1870. BARNEY YORK. 



From A. H. Adams, Amity, Ind. 

Gents: I did not put up anything with the Fruit Preserving Powder but 
blackberries. Tiiey are one of the hardest berries to save. They have kept as 
firm as could be desired. 1 kept some of them in a very warm room, so they 
would ferment, but they stood it, and opened out^^all right. I shall use con- 
siderable of it another year, for I think it is quite an improvement on the can- 
ning process, with much less labor. Yours, etc., 

January 3, 1869. A. H. ADAMS. 



From John M. Follett, Atkinson, Henry Co., Illinois. 

Gents : We are well pleased with your American Preserving Powder. We 
tried it last season as you directed for fruit and green corn, and both are just 
as good to-daj' as when they were put up. Yours truly, 

December 20, 1869. JOHN M. FOLLETT. 



From Mary L. Sexton, Viola, Mercer Co., Illinois. 

Gents: We were highly pleased with your American Preserving Powder; 
it is so much less trouble than canning, and "with much less risk. 

December 23, 1869. MARY L. SEXTON. 



From P. C. Chipron, Highland, Madison Co., Illinois. 

Gents: We tried the American Preserving Powder in mj^ fjimily the past 
season, and are very much pleased with it, and shall not want to do Avithout it 
hereafter. Respectfully, 

December 2i, 1869. P. C. CHIPRON. 



From William M. Baker, C hampaign, Champaign Co., Illinois. 

Gents: As regards the preservative effects of your American Preserving 
Powder, I may say that my wife expresses herself very highly gratified at the 



TESTIMOlSriALS. 41 

results of the few trials she made. The fruit put up with it shows no signs of 
fermentation, and the flavor is good. Yours, etc., 

January 15, 1870. WM. M. BAKER. 



From C. W. Heaton, Farmington, III. 

Gents: The package of American Fruit Preserving Powders purchased of 
you I used in keeping green corn, which it done to perfection. We are using 
the corn now, and it is just as nice as that fresh from the cob. Respectfully, 

January 8, 1868. C. W. HEATON. 



From Mrs, J. C. Bryant, Centralia, III. 

Gents : The package of Preserving Powder obtained of you reached us too 
late to use with any fruit except grapes. We followed your directions closely 
with good results in ever3'^ case except one jar of xmcooked grapes. As we only 
tried one jar in that way we do not consider we tested it on that point. Those 
that were scalded in putting up have a very pleasant flavor, more like the fresh 
grape than those we air-tighted at the same time, and retain their plumpness 
instead of being " mushy." We used no jars but glass, as fruit mostly failing 
last season left us a surplus, but we should as soon trust other jars, as we be- 
lieve your Powders to be what you recommend tiiem to be. Our grapes were 
not air-tight at any time, and one jar stood in a safe close to a stove (constantly 
heated) for three weeks, being frequently used from, yet the last fruit in it was 
perfectly sweet. 

February 23, 1869. MRS. J. C. BRYANT. 



From Rachel Decius, Majority Point, Cumberland Co., III. 

Gent.^: We received and used one paper of your American Fruit Preserving 
Powder last season in canning currants, raspberries, and grapes, and lost none — 
succeeded in all on first trial. We exhibited one can of each at our county fair, 
and was awarded three first premiums in a very respectable collection, embracing 
fruits in all the various forms, and all the patent sealers in modern use, and we 
think they were unequalled by anything on exhibition. The weather was warm ; 
the cans had no protection but a papeiMied over the top. exposed for three days 
to open air and sunshine, being something of a novelty, were scrutinized fre- 
quently, opened, tasted, and loughly handled. During the entire time exhibit- 
ing no symptoms of fermentation, and are still in a perfect state of preservation, 
while nearly all the others on exhibition, with much less handling and expo- 
sure, presented more or less indications of fermentation. 

January 12, 1869. RACHEL DECroS. 



From Amelia J. Adiston, N&ws, III. 

Gents: I will gladly inform you that I never had fruit kept better than 
peaches that I put up with your Preserving Powder. I did not put up many 
for fear, as I did not know how they would keep, but they have kept so well 
that I shall try no other the coming season. I shall be glad to inform all that 
your method is the cheapest and best, and less trouble. If my word will do 
any good, I can say to all, try, as I have done, and you will use no other in the 
future. Yours with respect, 

January 9, 1869. AMELIA J. ADISTON. 

From Mrs. E. Leyan, Murfreesboro, Jackson Co., Illinois. 

Gents: I used your American Preserving Powder the past season to pre- 
serve peaches, cherries, blackberries, etc., and pronounce it a perfect success. 
I find the fruit just as nice and fresh as when first put up. Yours truly, 

2)ecemJer26, 1869. MRS. E. LEVAN. 



42 TESTIMONIALS. 

From Col. P. Tobehman, Hillsboro, Montgomery Co., Illinois. 

Gents • We used your American Preserving Powder the past season to 
preserve peaches and blackberries. They have kept most excellent in rtavor 
and firmness ; are far superior to putting up in hermetically sealed glass jars. 
My neighbors pronounce the fruit superb in every particular. We consider 
the Powder is all you have represented it to be, and much the cheapest and 
most reliable method in every particular. Yours truly, 

Becen^ber 27, 1869. COL. P. TOBERMAN. 



From John Reitz, Frankfort, Franklin Co., Illinois. 

Gents : We vised the American Preserving Powder the past season; as 
directed, and it has given the very best satisfaction. Yours, 

January 5, 1870. JOHN REITZ. 



From Livingston & Peck, Harristown, Mason Co., Illinois. 

Gents: The American Preserving Powder with us has been a great suc- 
cess. All fruits yet heard from are keeping as good and fresh as when first put 
up. We sold 2 doz. packages. Yours truly, 

Jannmr't, 1870. LIVINGSTON & PECK. 



From H. M. Wood, M.D., Salem, Marion Co., Illinois. 

Gents: I take pleasure in giving you our testimony in favor of your Amer- 
ican Preserving Powder. We used it the past season in currants, gooseberries, 
raspberries, cherries, peaches, tomatoes, and green peas, with perfect success 
in all. Our neighbors who have tasted them agree ^ith us in saying they are 
the best they ever ate. Mrs. Wood says she will not do without the American 
Preserving Powder if it can possibly be procured. Most repectfully, 

January 17, 1870. H. M. WOOD, M.D. 



From L. E. Fish, Moline, Bock Island Co., Illinois. 

Gents: We used the American Preserving Powder the past season, and it 
has given entire satisfiiction. In September we put up one three-gallon jar of to- 
matoes, and, to test the preserving qualities of the Powder, we merely placed a 
board over the jar : we used the last of them about the middle of December, 
and they were perfectly good. Those who cannot afford sugar or self-sealing 
jars will find the American Preserving Powder of great value, because it is 
cheap. Respectfully, 

Janumy 20, 1870. L. E. FISH. 



From Jacob Beck, Williamsville, Sangamon Co., Illinois. 

Gents : I found your American Preserving Powder to be all that can be de- 
sired. We tried it with blackberries and tomatoes. We have used of them 
irom time to time, and they are in a state of perfect preservation. We shall 
use no more air- tight jars. I recommend the Powder to all who wish to put 
up fruit. 

January 20, 1870. JACOB BECK. 



From J. Valentine, Orinnell, Poweshiek Co., Iowa. 

Gents: All the fruit we put up with the American Preserving Powder last 
season we find now in good condition. Truly, etc., 

Januarijl\,\QlQ. J.VALENTINE. 



TESTIMONIALS. 43 

From Hon. James Rice, Osceola, Clarke Co., Iowa. 

Gents : We used the Fruit Pregerving Powder received from you last fall, in 
putting up grapes and some other late fruits, and have found it to be a perfect 
success. The fruit is in a perfect state of preservation. We put it np in large 
stoneware jars, and are using it with convenience. It is certainly an article of 
great merit. Yours truly, 

January 6, 1870. JAMES RICE. 



From Mrs. Wm. Thomas, Council Bluff, Potaicatamie Co., lo. 

Gents : I used your American Preserving Powder the past season to pre- 
serve peaches, plums, grapes, apples, tomatoes, and small fruits, and am happy 
to say they are still as fresh and sound as when first put up. Truly, etc., 

Januanj 3, 1870. MRS. WM. THOMAS. 



From Capt. James Sloan, Clarinda, Page Co., Iowa. 

Gents: We have tried your American Preserving Powder last season, and 
find it is as good as recommended, and, if anything, a little better than recom- 
mended. S*iveral of my neighbors tried part of the Powder we received, and 
they are all highly pleased with it. Yours truly, 

Deceinber 25, 1869. JAS. SLOAN. 



From John D. King, Blair stown, Benton Co., Iowa. 

Gents: We used the American Preserving Powder last season in black- 
berries, peaches, and tomatoes, with perfect success in the two first, but not in 
the last. Our tomatoes did not keep ; but we do not think it any fault of the 
Powder, for we did not follow the directions as we should have done. Respect- 
fully, 

December 28, 1869. JOHN D. KING. 



From Eleanor V. Angel, Atalissa, Muscatine Co., Iowa,. 

Gents : I am well pleased with the American Preserving Powder as far as I 
have tested it, and think it will eventually become generally adopted. Yours 
truly, 

January 4:, 1870. ELEANOR V. ANGEL. 



From John Edgerton, Proprietor Vinewood Garden and Nur- 
sery, Goal Creek, Iowa. 

Gents : We procured a package of American Preserving Powder last season, 
and used some of it, but have not used all the fruit, yet such as we have is as 
good as the best air-tight fruit. Am well pleased with it; will want a lot for 
the coming season, as it is so much easier to take care of fruit than the old 
way. Very trulj% thy friend, 

December 18, 1869. JOHN EDGERTON. 



From Noah Swacker, Glasgow, Howard Co. Mo., 

Gents: I sold five packages of the American Preserving Powder the past 
season, and each party has testified that the Powder is just what you claim for 
it. Yours truly, 

January 1. 1870. NOAH SWACKER. 



From Wm. H. Arnold, Danville, Montgomery Co., Missouri. 

Gents: We have tried your American Preserving Powder for fruits and 
jellies, and find it a perfect success. It cannot be too highly recommended; 



44 TESTIMONIALS. 

it saves time, labor, and expense. I can recommend it to all housekeepers. 
Kespectfullj', 

December 21, 18G9. . WM. H. ARNOLD. 



From Edward Higbee, Esq., Lancaster, Schuyler Co., Mo. 

Gents : I find the American Preserving Powder to be all that you guarantee 
it to be. All the fruits that I have put up with it have kept perfectly sweet and 
fresh. Yours trulj', 

December 21, 1869. EDWARD HIGBEE, 



From J. Pencil, Clarence, Shelby Co., Missouri. 

Gents: We used two packages of the American Preserving Powder last 
season, and sold ten among our neighbors, and it all gave good satisfaction. My 
wife is highly pleased with the Powder. Respectfully, 

January 27, 1870. J. PENCIL. 

From J. R. Moser, Esq., Gramlton, Wayne Co., Missouri., 

Gents : Your American Preserving Powder has given us perfect satisfaction 
so far as we were able to try it the past season. Yours truly, 

December 30, 1869. J. R. MOSER. 



From W. Willard & Son, Macon, Macon Co., Missouri. 

Gents: As far as introduced with us, the American Preserving Powder has 
given universal satisfaction, althougli we ff)und prejudice strong at first. Our 
own family used the Powder with the b(.st results, and another year we can 
guarantee the Powder. Very truly yours, 

December 26, 1869. m WILLARD & SON- 



From W, H. Craig, Milan, Sullivan Co., Missouri. 

Gents : My wife used the American Preserving Powder the past season, and 
finds it all you claim for it. Yes, more, for not only did it preserve the fruit 
without making the jars air-tight, but it preserved their flavor and color better. 
I think it the best preparation of the age. and would be glad to be the means of 
extending its sale in this part of the country. Very respectfully, 

December 27, 1869. W. H. CRAIG. 



From Huron Burt, Williamsburg, Callaicay Co., Mo. 

Gents: We have had perfect success in preserving fruits and vegetables 
with the American Preserving Powder, My mother thinks it almost indispen- 
sable in housekeeping. Yours, etc., 

February 7, 1.870. - HURON BURT. 



From Meade Woodson, Esq., Kansas City, Mo. 

Gents: We are pleased with tl>e American Preserving Powder. Had 
doubts about it last fall and used only enough to try it ; but from this will con- 
tinue its use. Several neighbors who triecl part of Powder sent me express 
same opinion. Respectfully, 

January 30, 1870, MEADE WOODSON. 



From E. R. Gird, Hudson, Bates Co., Mo. 

Gents : You wish to know how we like the Preserving Powder ; in repl3% 
will say we esteem it very highly, and take great pleasure in recommending it 
to our friends, fully believing that it Avill do all that is claimed for it. We 
tried it in several kinds of fruit, all of which saved very fine; but Mrs. Gird is 
lavish of her praise of its excellence in preserving sweet pickles (peaches), and 



TESTIMONIALS. 45 

would say to all housekeepers, try the Preserving Powder, and preserve your 
delicacies cheaply and effectually. Very respectfully, 

Januar'y 28, 1869. E. R. GIRD.' 



Fi'om Walter F. Sage, Berlin, Hartford Co., Connecticut. 

Gents : We used the American Preserving Powder last season in raspber- 
ries, blackberries, currants, peaches, quinces, and grapes, and all that we have 
opened are just as good as when put up. The jars have all been opened a 
great many times, and stand in our kitchen some days at a time without show- 
ing any signs of fermentation. I am fully satisfied with the Powder. Very 
respectfully, 

December 20, 1869. WALTER F. SAGE. 



From Mrs. Emmon Hawley, Bethel, Fairfield Co., Connecticut. 

Gents: I have used your American Preserving Powder the past season, 
and am very much pleased with it, as are also others who have tried it in this 
vicinity. Respectfully, 

, December 21, 1869. MRS. EMMON HAWLEY. 



From Mrs. John Lummis, Chaplin, Conn. 

Gents : I have used the American Fruit Preserving Powder the past season 
in various kinds of fruits to my entire satisfaction. I place the preserved fruit 
in a common stone jar, with a loose-fitting cover, and use from it from time to 
time, as wanted, and not in one instance has it shown the least signs of fer- 
mentation. I have also used it in meat and fruit pies with good success in 
very hot weather. I have recommended them to my friends and neighbors as 
the very best method of preserving fruits. Yours respectfully, 

Januarrj 2, 1869. MRS. JOHN LUMMIS. 



From D. H. Thomson, Layville, Worcester Co., Mass. 

Gents : I received six packages of the American Fruit Preserving Powder 
last season, and distributed four packages of them among my neighbors, and 
it gave entire satisfaction to all. The other two packages I used myself in 
putting up the difl'erent kinds of fruit used in my familj'-, and, so far as we 
have tried them, we are very much pleased with the result. Yours, etc., 

December 22, 1869. D. H. THOMSON. 



From Geo. W. Smith, Pittsfield, Berkshire Co., Massachusetts. 

Gents: The American Preserving Powder sold last season has proved all 
that it was recommended, so far as I have heard from it. My wife put up 
some berries, etc., with it, but she has not yet opened them, but they look 
very fine. Very respectfully, 

December 20, 1869. GEO. W. SMITH. 



From E. C. Hatch, Jlatcltmlle, Barnstable Co., Mass. 

Gents : I have not been able to see all to whom I sold the American Pre- 
serving Powder last season, but liave seen several, and thej^ are well pleased 
with it. As for myself I will recommend it, for I am perfectly satisfied with 
it. Respectfully, 

December 27, 1869. E. C. HATCH, 



From Thomas Skinner, Haydenrille, Hampshire Co., Mass. 

Gents: We used your American Preserving Powder in blackberries, 
grapes, and tomatoes, in large jars covered with paper only, and they are now 
as fresh as when first put down. lam highly pleased with the Powder, and 



46 TESTIMONIALS. 

take pleasure in recommending it as a cheap and reliable method for preserv- 
ing fruits. Very respectfully, 

Deceniber 31, 1869. THOS. SKINNER. 



From Geo. P. Thomas, Danvers Centre, Essex Co., Mass. 

Gents: So far as I have tested the American Preserving Powder, it has 
proved more than equal to my expectations. The coming season I shall use 
more of it than I did last season, and can, w^ith confidence, recommend it to 
my neighbors and friends. Yours truly, 

December ^Z, 1869. GEO. P. THOMAS. 



From Mks. S. F. Arnold, PelJiam, Amherst P. 0., Mass. 

Gents : I have used the American* Preserving Powder the past season in 
preserving grapes, peaches, quinces, blackberries, huckleberries, tomatoes, 
and green corn, and am perfectly satisfied with the results. I placed the fruit, 
etc.. in common stone jars, with loose-fitting corks, and in no instance have 
they shown the least signs of fermentation. Respectfully, 

January 22, 1870. MRS. S. F. ARNOLD. 

From D. Wing, South Yarmouth, Barnstable Co., Mass. 
Gents : I have tried the American Preserving Powder quite extensively the 
past season, and have failed in but one instance. At the present date I find 
peaches, pears, blackberries, huckleberries, gooseberries, and tomatoes in 
good order; part of the tomatoes were exposed to the air for six weeks, and 
to-day are in excellent condition. The failure was in green corn. Very re- 
spectfully, 

December 20, 1869. D. WING. 

\ 

From L. Goodwin, 115 Federal Street, Boston, Mass. 

Gents : The American Preserving Powder furnished by you has given us 
great satisfaction in preserving blueberries, huckleberries, pears, plums, 
peaches, cider, and tomatoes. Very respectfully, 

January 11, 1870. L. GOODWIN. 

From John H. Hoole, Loicell, Mass. 

Gents : We have not tried your American Preserving Powder as thoroughly 
as we ought ; but have tried it enough to satisfy us it is all that it is recommended 
to be. Very respectfully, 

January 1, 1870. JOHN H. HOOLE. 



From G. W. Livermoiie, Nortlihridge Centre, Worcester Co., Mass. 

Gents: We tried your American Preserving Powder last season on various 
kinds of fruit, all of which have kept perfectly. A few days ago, we used some 
tomatoes which were put up in September, in glass jars with covers set in loosely, 
and 1 certainly never tasted of any that were better when taken fresh from the 
vine. The Powder has more than met my expectations. Respectfully yours, 

January 5, 1870. GEORGE W. LIVERMORE. 

From M. F. Campbell, Sheroorn, Mass. 

Gents : In reply to your request in regard to the Preserving Powders, I will 
say it is the best article for keeping fruit fresh and from soaring that I ever 
saw. I have used the berries, and they arc as fresh and as nice as when put in 
the cans; and one to-day 1 opened, and it was not sealed tight, and it was 
sweet and nice as when put in the cans. It is all that is recommended, and 
you may use my name, and say it is the very article. Yours respectfully, 

Januanj 9, 1869. M. F. CAMPBELL. 



TESTIMONIALS. 47 

From Mrs. L. King, Springfield, Mass. 

Gents: I used the American Preserving Powder in putting up various 
kinds ollruits, and can now fully subscribe to all jou claim for it. Too much, 
I think, cannot be said in its praise. I would rather pay double price than do 
without it. 

Februar-y 15, 1870. MRS. L. KING. 



From Mrs. J. C. Bacon, St. Jolmsbury Centre, Caledonia Co., Vt. 

Gents : I had good success with the American Preserving Powder in rasp- 
berries and currants; but my blackberries moulded some. Perhaps I did not 
use enough of the Powder. I think it a very good article, and shall wish to try 
it again. IlespectfuUy, 

January 8, 1870. MRS. J. C. BACON. 



From Mrs. Samuel Knight, Putney, Windham Co., Verinont. 

Gents: The American Preserving Powder reached us too late to use Avith 
anything except tomatoes. We followed the directions closely with good re- 
sults in every case except one jar, which moulded ; but I think it was owing to 
covering them while warm. We shall' use the Powder largely another year, 
and others in this vicinity have said they should want it if our fruit kept well. 
Respectfully, 

January 2, 1870. MRS. SAMUEL KNIGHT. 



From M. M. Whitney, Bellows Falls, Windham Co., Vermont. 

Gents : Your American Fruit Preserving Powder has proved a complete 
success. I used it in strawberries, raspberries, blueberries, and tomatoes. 
Respectfully, 

December 18, 1869 M. M. WHITNEY. 



From Burke F. Stark, Manchester, Ilillshorough Co., N. H. 

Gents : I have used your American Preserving Powder the past season in 
blackberry and currant jam, and in canned peaches and tomatoes, with very 
good results. I shall use more of it another season, and hope to dispense with 
air-tight jars. Yours truly, 

January 10, 1870. BURKE F. STARK. 



From C. Brickford, Neio Durham, N. H. 

Gents: I used your American Preserving Powder in raspberries, black- 
berries, and tomatoes with x)erfect success. Should not think of canning fruit 
without it. 

January 11, 1870. C. BRICKFORD. 



From Rev. R. M. Sargent, Farmington, N. H. 

Gents : A package of your American Fruit Preserving Powder has given us 
unexpected satisfaction. My wife applied it to raspberries and strawberries, 
both as fruit and in jam, which is very dithcult to keep, and all Avero preserved 
in perfect freshness and purity. Company at our table yesterday complimented 
the fruit, and were surprised when my wife told them that your Powder pre- 
served berries so fresh. They are an important addition to household conve- 
niences, and deserve the patronage of all who have fruits of any kind. Yours 
truly, 

January 1, 18«9. (REV.) R. M. SARGENT. 



From Mrs. Horatio Colony, Keene, iV. //. 

Gents : 1 used the American Fruit Preserving Powder last season with 
strawberries, raspberries, and currants, and have been perfectly satisfied with 



48 TESTIMONIALS. 

the result. I chose to test the merits of the Powders on these berries, as, by the 
usual method of preserving, their color is very much injured. The Preserving 
Powder has done all that is claimed for it. The berries with which it was used 
have lost none of their brilliant coloring, and have kept perfectly well. Yours 
truly, 

January 4, 1869. MRS. HORATIO COLONY. 



From Wm. Wheeler, Portland, Maine. 

Gents: We are very much pleased with the American Preserving Powder, 
and would recommend it, fully believing that it will do all that is claimed for 
it. We shall want more of it the coming season. Yours truly, 

December 29, 1869. WM. WHEELER. 



From C. F. Walker, Bethel, Oxford Co., Maine. 

Crents : We used the American Preserving Powder the past season to pre- 
serve blueberries and cranberries, in common stone jars with loose-fitting cov- 
ers, and to-day they are as fresh and sweet as when put up. We shall, in future, 
use nothing else for preserving fruit, and would cheerfully recommend all to 
give it a trial. Very respectfully, 

January 6, 18T0. C F. WALKER. 



From B. F. King, West Mt. Vernon, Kennebec Co., Maine. 

Gents: My wife tried your American Fruit Preserving Powder last season 
in currants, cherries, blueberries, raspben-ies, and apples, and they have kept 
perfectly. The fruit retains its natural color and flavor. Yours truly, 

December 22, 1869. B. F. KING. 



From Mrs. M. E. Martin, Milton ^Sussex Co., Del. 

Gents: I used the American Fruit Preserving Powder the past season to 
preserve peaches, blackberries, and tomatoes, and so far they are in the best 
possible condition. There have been no signs of fermentation, while the flavor 
of the fruit is perfectly preserved. I can say they are in every respect equal to 
your recommendation. Y"ours truly, 

January 16, 1870. MRS. M. E. MARTIN. 



I<rom C. G. Boynton, Felton, Kent Co., Del. 

Gents: We used a portion of the American Preserving Powder received 
last summer in preserving peaches, etc., and are prepared to recommend it and 
fully endorse all that has been said of their preserving qualities. We have 
peaches now just as nice and fresh as when preserved. Yours respectfully, 

December 30, 1869. C. G. BOYNTON. 



From P. W. Custeed, Seaford, Sussex Co., Del. 

Gents: We used the American Preserving Powder last season in pears, 
peaches, strawberries, and currants. The fruit was put into oi'dinary stone 
jars without any attempt to make them air-tight, and as far as I can judge they 
are now as good as when first ]nit up. I can conscientiously recommend the 
Powder as a'labor-saving and effectual preparation. Yours, etc., 

December 31, 1809. P. W. CUSTEED. 



From S. W. Ponder, Milton, Del. 

Gents : The package of American Fruit Preserving Powder that I procured 
of you last spring proves quite a success. I used it for strawberries, raspber- 
ries, and gooseberries. I put them up according to the directions, and they 
are now in a perfect state of preservation. They have been exposed to both 
heat and cold. I consider them a great saving of labor and sugar. The fruit 



TESTIMONIALS. 49 

retains its natural color and flavor. There is not the least unpleasant taste 
from the effects of the Powder. Respectfully, 

Jarvuary 11, 1869. S. W. PONDER. 



From M. A. F. Kent, Rutland, Anne Arundel Co,, Md. 

Gents : I was so unfortunate as to lose the directions for using the Ame- 
rican Preserving Powder last season, and could not use it only in putting up 
my grapes, which I have not the least fault to find with, as they arc keeping 
nicely. I shall recommend the Powder highly. Respectfully, 

January 3, 1870. M. A. F. KENT. 



From Chas. H. Maktin, West Friendsliip, Howard Co., Md. 

Gents: Wc are highly pleased with the American Preserving Powder, hav- 
ing put up peaches, pears, and tomatoes with it with the best success, and can 
safely recommend it to the public as a reliable and economical mode of preserv- 
ing fruit, etc. Yours truly, 

January 1, 1870. CHAS. H. MARTIN. 



From S. H. Wilson, Upper Falls, Baltimore Co., Md. 

Gents : All the fruit I put up with your American Preserving Powder last 
season appears to be keeping well. The peaches were of excellent flavor. I 
will recommend your Powder to my friends. Respectfully, 

December^, 1869. S. H. WILSON, 



From II. L. Bkockett, Clifton Inst., nr. Hoover sviUe, A. A. Co., Md. 

Gents: We used your Fruit Preserving Powder last season in putting up 
tomatoes and peaches. All have kepi well, and we see no diflerence between 
those put up with the Fruit Preserving Powder, which are kept in common 
stone jai-s, and those put up in air-tight cans, by the old method. We expect, 
therefore, to use your Fruit Preserving Powder next season in putting up our 
entire supply. Respectfully, 

January 7, 1869. R. L. BROCKETT. 



From Robert A. Patton, Second Creek, Greenbrier Co., W. Va. 

Gents: We used your American Preserving Powder the past season in 
putting up various kinds of fruit, according to directions. We have just opened 
a jar of peaches and find them excellent indeed — much better than any we have 
put up in any other way. I am well convinced your American Presening Pow- 
der is no humbug, and will admirably sei-ve the purpose for which it is intended. 
Respectfully yours, 

December 25, 1869. ROBERT A. PATTON. 



From John Pretlow, Sr., Franklin Depot, Southampton Co., Va. 

Gents : I used your American Preserving Powder the past season in whortle- 
berries and peaches, which are now in a good state of preservation. 1 have, and 
can recommend the use of the Powder to others. Very respectfully, 

January 1, 1870. JOHN PRETLOW, SR. 



From G. W, Cargill, Winjield, Putnam Co., W. Va. 

Gents: My experience with your American Preserving Powder has con- 
vinced me that it is just the thing for the purpose for which it is recommended. 
My wife experimented with it on diff'erent fruits and vegetables, and in every 
case it has been a most complete success. We will not do without it hereafter 
if it can possibly be had. Yours truly, 

January 2, 1870. G. W. CARGILL. 



6X) TESTIMONIALS. 

Front Jno. S. Copenhaven, Marion, Smyth Co., Va. 

Gents: I gave the American Preserving Powder purchased from you last 
peason a lair trial, and the result jjroved entirely saiislactory. It is fully up to 
all that is claimed for it. liespectfully, 

December 20, 1869. JNO. S. COPENHAVEN. 



From S. B. Claiborne, New Glasgow, ximherst Co., Va. 

Gents : I have used the American Preserving Powder with great satisfaction 
in putting up peaches and tomatoes. Wc are now eating them daily, as fresh 
and nice as if just gathered. In my opinion, it is one of tue greatest discoveries 
of this age. 1 would not be without the Powder for anything in reason, and 
would respectfully recommend to those who have never used it. lo try the 
Powder by all means. I am confident the most fastidious taste will be highly 
pleased with the fruit, etc. Very respectfully, 

Decembers, 1869. S. B. CLAIBORNE. 



From Emanuel Heyser, Esq., Madison, Morgan Co., Ga. 

Gents: I have used the American Preservin"; Powder received from you 
last season, us directed, in preserving peaches and blackberries, and so far I am 
happy to say that with us it has giv"en entire satisfaction. We are using the 
fruit so preserved, and consider it equal to any we have had preserved in air- 
tight jars. Very respectfully, 

December 24, 1869. EMANUEL HEYSER. 



From Alexander Bros., Bowling Green, Warren Co., Ky. 

Gents : The American Preserving Powder gave entire satisfaction so far as 
we have lieard. We ^old all we ordered, and next season we guarantee to sell 
a great deal larger amount of it. Yours, etc., 

December 29, 1869. ALEXANDER BROS. 



From Joseph Y. Moss, Franklinton, Granville Co., N. C. 

Gents: My wife used the American Preserving Powder last season, and 
thinks it the best thing she ever saw for saving fruit. We sold considerable 
among our friends, and all were perfectly delighted with it. Mrs. Martha 
Tucker, proprietress of the hotel at Franklinton, says j'ou may use her name in 
eayine; that it is all that you claim for it. Also. Rev. J. P. Caraway says you may 
use his name in praise of the Powder being all you claim for it. Also, Mrs. P. 
T. Long, of Franklinton, and Mrs. John Young, of Franklinton. Respectfully, 

December 31, 1869. JOSEPH Y. MOSS. 



Fro7n Mrs. J. F. Piiifer, Lincolnton,N. C. 

Gents: I made but little use of j-our Fruit Preserving Pov.der the last sea- 
son, receiving it rather late. In i)utting up a lot of peaches in glass tans. I 
tried the Powders in but two. and at this time they .ire as free from fermenta- 
tion as when canned, whilst all them that were put up without, fermented in a 
short time and were all lost. I intend to make great use of it in future, believ. 
ing it to be the most certain mode of keeping fruit. Respectfully, 

January 18, 1869. MRS. J. F. PIIIFER. 



From C. W. Callender, Satindersville, Sumnei" Co., Tenn. 

Gents : The American Preserving Powder fully answers expectations. Wc 
put up peaches, tomatoes, and damson-plums ; as far as tested, all are keeping 
well— very well. Shall use it largely next year. Will furnish your agent with 
very satisYactory and influential certificates. Only used two packages ; distri- 
buted the balance. Every recipient pleased. Respectfully, 

2?6cem6«r 26, 1869. C. W. CALLENDER. 



TESTIMONIALS. 51 

From Mrs. Fannie E. Mathews, Jonesborough, Washington Co., 

E. Term. 

Gents: I am much pleased with the American Preserving Powder, and 
should we have a Iruit season would beglad to give it a fair trial. We had but 
little Iruit last year; but I can say this much, tue Powder will preserve toma- 
toes, i)eachcs, apples, and keep cider perfectly sweet, without imparting any 
unpleasant llavor. Should I send you a bill in the spring for several dozen 
packages, would you make a discount in the price ? hespectfully, 

Januari/ 3, ISTO. MRS. FANNIE E. MATHEWS. 



From \Vm. Ward, Crossville, Tenn, 

Gents : You request to know the result of the Preserving Powder received 
the past season. My wife was highly pleased with them ; has some fruit on 
hand now intending to lieep over to test them completely. I remain, etc., 

Januarij 25, 18G9. WM. WARD. 



From Mrs. John A. Kl,ein, Cedar Grove, Vicksburg, Warren Co., 

Miss. 

Gents : I have received a package of the American Fruit Preserving Pow- 
der last summer, and used it with perfect success in canning peaches. We have 
been using them through the wijiter. and find them, in appearance and llavor, 
equal to niy best results from other methods, with much less trouble. I find 
they keep just as well with a simple cork as if sealed air'tight. I intend order- 
ing a supply jiext spring. Respectfully, 

January 8, 1870. MRS. JOHN A. KLEIN. 



From James &, Barfield, Jackson, Hinds Co., Miss. 

Genis : I have sold tlie American Preserving Powder the past season, and 
find it has given satisfaction in every instance. Respectfully, 

Januarij 9, 1870. JAINIES S. BARFIELD. 



From A. J. Maxwell, Columbus, Loiondes Co., Miss. 

Gents : I take pleasure in saying that to the limited extent I used the Amei'i- 
can Fruit Preserving Powder. I liave succeeded admirably, the fruit liaving the 
freshness and iiavor of tlie Iruit from tlie tree. 

Januarij £4, 1870. A. J. MAXWELL. 



From D. L. Piiares, M.D., WoodviUe, Wilkinson Co., Miss. 

Gents: The package of American Preserving Powder received from 5'ou 
last season 1 used in preserving tomatoes, peaches, pears, and apples. The 
fruits are now as fresh antl perfect in flavor and appearance as if gathered from 
the tree or vine this morning. So perfecily satisfied was I. that the Powder 
would prevent fermentation that I put up a number of jars of fruit withou t even 
a stopper of any kind in order to prove itd antiseptic j^owers. These fruits so 
preserved without stopper (nothing closing the mouth of the jar but a single 
thickness of writing paper). I have repeatedly exhibited to both eye and palate 
of visitors, v.ho all aver the fruit is perfect and better than most of the air-tight 
canned fruit. No method or process can ever surpass yours for preserving 
fruit in perfection, while the chemic;ils added are e-^senfiat to the health of a 
very large projjortion of people and injurious to none. Very respectfully, 

February 18, 1SG9. D. L. PHARES, M.D. 



From Wm. B. McClellax, Talladega, Talladega Co., Ala. 

Gents : I have tried your American Preserving Powder the past season, and 
believe it to be everything you represent it to be. Very respectfully, 

December^, 1869, WM. B. McCLELLAN, 



62 TESTIMONIALS. 

From Greek & Hyde, Iflorence,- Lauderdale Co., Ala. 

Gents : Having full confidence in the American Preserving Powder, we 
purchased two dozen packages last season. Mrs. Hyde used the Powder ac- 
cording to directions in putting up all her fruit: apples, pears, plums, and 
small fruits, also tomatoes and green com, all of which have given the best 
satisfaction. Believing the Powder justly entitled to all the merits you claim 
for It, we shall continue to use it, and cheerfully recommend it as an article of 
convenience and economy. Eespectfully, 

December 'ii, 1869. GREEK & HYDE, 

From James A. Wright, Notamlga, Ala. 

Gents : My fruit was nearly all gone when I received the Powder last sum- 
mer, I therefore did not put up any kind of frnit with Powders, but cling-stone 
peaches ; they kept very nicely, retaining the flavor of frnit more than by any 
other process that I have tried; all who ate of the fruit pronounced it a success. 
Truly yours, 

January 17, 1869. JAMES A. WRIGHT. 

From B. W. Humphreys, Seguin, Guadalupe Co., Texas. 

Gents : The dozen American Preserving Powder was received in September, 
just after the crop of fruit was gone. By cleaning the trees, we got a gallon or 
two of inferior peaches, and put them up in a stone jar as directed. We have 
recently used them, and found them at least equal to our canned fruit, many 
thought them better. Your friend, 

January 7, 1870. B. W. HUMPHREYS. 

From John F. Poe, Huntsville, Walker Co., Texas. 

Gents : 1 have used your celebrated American Preserving Powder the past 
season, and have thoroughly tested it on nearly all kinds of fruit produced 
here, and find that it is fully equal to all you claim for it. I have fruit on hand 
now which is perfectly good, and was put up with the Powder two years ago. 
I shall use the Powder largely the coming season. Respectfully yours, 

January 10, 1870. JOHN F. POE. 

From G. W. Neeley, M.D., Plantersmlle, Grimes Co., Texas. 

Gents : Having used your American Preserving Powder, and being pleased 
•with its preserving qualities, I wish to procure a good supply for my family 
use, and my recommendation will cause many of my neighbors to purchase if 
in their reach. Please give price by the dozen, etc. Respectfully, 

January 12, 1870. G. W. NEELEY, M.D. 

From Mrs. Sarah J. Ramsdell, Planter snille, Grimes Co., Texas. 

Gents : I have received your note and circular, and in reply would state 
that the Powders received from you last year were all that you say they are. I 
have peaches now that are as fresh and nice as they were when take'i from the 
tree, and that we have opened jars that was several weeks before the last was 
eaten, and which remained open all the time, and if any diff'ereuce at all the 
last was better than when first opened. Those put in glass jars look so tempt- 
ing to the eye, that I shall always put them in glass, and keep my earthen jars 
for pickles, etc. I am delighted with the Powders, and the more so that some 
of my neighbors tried to discourage me from sending for them, saying they 
were a Yankee humbug. I am highly pleased with the Powders, and I cannot 
say enough in their praise. Yours respectfully, 

January 30, 1869. MRS. SARAH J. RAMSDELL. 

From Sam'l T. Dupfell {Nurseryman), Yardville, Mercer Co., iV". J. 
Gents: I am most happy to be able truthfully to say that your American 



TESTIMONIALS. 53 

Fruit Preserving Powder is all yon claim for it. My wife has tested it tho- 
roughly, and pronounces it to be perfectly reliable and satisfactory. Her 
peaches retain all of their natural fruit-flavor. Strawberries, raspberries, cher- 
ries, peas, and tomatoes as nice and fresh in taste as when picked from the 
stem. Wishing yoii all success, I remain, yours, etc.. 

January 10, 1870. SAM'L T. DUFFELL. 



From I. Y. Robbins, Lambei^tviUe, Hunterdon Co., iV. /. 

Gents : I sold a quantity of the American Preserving Powder last season 
and also used it in ray family, and can highly recommend it as being excellent 
for preserving fruits for any length of time without destroying the flavor of the 
fruit, and is decidedly cheap, liespectfully, 

January 10, 1870. I. Y. ROBBINS. 



From Mrs. R. B. Carter, Burlington, N. J. 

Gents: Having used the American Preserving Powder last season to put 
up tomatoes, I hereby testify that they have keptliicely. The jars are not air- 
tight. 

January 11, 1870. MRS. R. B. CARTER. 



From Mrs. James E. Taylor, 102 Union St., Burlington, N. J. 

Gents : I used the American Preserving Powder last season, and the fruits, 
etc., kept nicely without air-tighting the jars. 

January 8, 1870. MRS. JAMES E. TAYLOR. 



From Mrs. Sarah M. Hull, Pottersville, Hunterdon Co., N. J. 

Gents : I can recommend the American Preserving Powder very highly. I 
think the fruit is better, and it is much less trouble than the air-tighting method. 
I put up blackberries, peaches, tomatoes, and corn. It all saved, and showed 
no signs of fermentation. Respectfully, 

December 20, 1869. SARAH M. HULL, 



From George B, Johnson, Fairview, Burlington Co., N. J. 

Gents: I congratulate you that the people of this vicinity are beginning to 
appreciate j'our American Fruit Preserving Powder. I have sold none but 
what has given entire satisfaction. I cheerfully recommend it. 

January 27, 1870, GEORGE B. JOHNSON, 

From Mrs, Isabella M.Johnson, Fmrview, Burlington Co.,N. J. 

Gents : I have tried the American Preserving Powder, and am free to say 
that it is the best method I ever tried, I take pleasure in recommending it. 

ISABELLA M. JOHNSON. 

From S. Hutchinson, Yardxille, Ifercer Co., iV. J. 

Gents : We have used the American Preserving Powder with great success. 
All kinds of fruits and vegetables that we put uj) with it are keeping finely. 
The green corn in which we used the Powder is now as good or better than 
any canned corn I have ever eaten. It is a success. Yours respectfully, 

Janua7-y 15, 1870. S, HUTCHINSON. 



From Mrs, L. C, Reese, Philipshurg, JSf. J. 

Gents:, I used your American Preserving Powder with good success in 
peaches and tomatoes. 

MRS. L. C. REESE. 



54; TESTIMOISIALS. 

From Mrs. Fortuna Smith, Asbury, K.J. 

Gents : I put up blackberries with yonr American Preserving Powder last 
season, and never had any to keep so nice. I would recommend it to the 
public. 

January 29, 1870. MRS. FORTUNA SMITH. 



From Mrs. John Rounds abell, Asbury, N. J. 

Gents: I put up plums with the American Preserving Powder last season. 
We use them from large jars as wanted, and never had any to keep so nice. 
Am highly pleased with it. 

January, 1870. MRS. JOHN ROUNDSABELL. 



From Mrs. J. C. Whitlock, Ten Mile Run, N. J. 

Gents: I used the American Preserving Powder last season, and find it far 
sui)erior to all other methods. The fruit retains the color and flavor of fresh 
fruit after several months' keeping. It is a great saving of trouble and expense. 
I would recommend it to the public. 

Febmary 1, 1870. MRS. J. C. WHITLOCK. 



From Mrs. Wm. B. Shimer, Green's Bridge, N. J. 

Gents : I used the American Preserving Powder last season in putting up 
green corn and beans with perfect success. Respectfully, 

January 29, 1870. MRS. WM. B. SHIMER. 



From Mrs. John Miller, PMlipshiirg, N. J. 

Gents: I used the American Preserving Powder in putting upipeaches and 
tomatoes, and am perfectly satisfied with it. Youi-s, etc., 

Januai-y 29, 1870. MRS. JOHN MILLER. 



From Mrs. L. A. Reese, PJiilipshurg, N. J. 

Gents : I never had peaches so nice as those I put up with the American 
Preserving Powder last season. 1 would not do without it if I can get it. 
Januai-y 29, 1870. MRS. L. A. REESE. 



From Mrs. Isaac Miller, PJiilipshurg, iV. J. 

Gents: I take pleasure in recommending the American Preserving Powder. 
I used it peaches, pears, blackberries, and grapes. Did not air-tight the jars, 
but merely tied paper over them, and the fruits are as natural as when put up. 
I am highly pleased with the result. 

January, 1870. MRS. ISAAC MILLER. 



From Mrs. M. Keim, 219 Garden Street, Hohoken, N. J. 

Gents: I have used your Preserving Powder the past season, and find it far 
superior to all other methods— the fruit retaining the color and flavor of fresh 
fruit after several months keeping. It is a great saving of time and expense, 
and no loss by fermeutation or decay. Yours' truly, 

January 3, 1869. MRS. M. KELM. 



From R. G. Small, Bayonne, N. J. 
Gents: You wished me to inform you of the result of my using the Ameri- 



TESTIMONIALS. 55 

can Fruit Preserving Powder. I think I can safely recommend it in preference 
to all other methods of preserving fruit. Respectfully yours, 

January 11, 1869. R. G. SMALL. 



From Julius Wilcox, Centerton, N. J. 

Genis: The package of American Preserving Powder that I purchased last 
season, I used, and am well satislied with the preserving quality that it pos- 
sesses. The fruit that we used it in had ^perfect vafural taste. I really think 
that if it could become generally known, you would have a large sale for it. I 
shall want more of it this season. Respectfully yours, 

January 11, 1868. JULIUS WILCOX. 



From John C. Fifies, Somers Point, JV. J. 

Gents: My wife used the package of Preserving Powder in putting up 
strawberries; they have kept very nice, and retained more of their natural flavor 
than any other method I have ever known of. I have u^ed it in no other fruits 
except tomatoes ; they have kept equally well. Yours most respectfully, 

January 7, 1869. JOHN C. FIFIES. 



From Mrs. L. J. Fernhead, 198 Bloomfield Street, Ilohoken, N. J 

Gents : I am happy to inform you that during the past fruit season I used 
your American Fruit Preserving Powder to i)reserve plums, peaches, etc., 
which, according to your directions, I stored in large stoneware jars, and did 
not seal air-tight, but merely tied a cloth over the top of tiie jars. During the 
past two months I have been using the fruit from the various jars as wanted, 
and find them in flavor and appearance equal, in fact better than my best re- 
sults have been with various other methods. 'J'he fruits have never exhibited 
the least signs of fermentation, or of mould upon the surface, and are now in 
perfect con^lition. I esteem the Preserving Powder an article of rare and un- 
questionable merit, and destined to supersede all other methods for preserving 
fruits, etc. Yours truly, 

December 18, 1868. MRS. L. J. FERNHEAD. 



From New Jersey State Agricultural Society, Waverley, 
September 21-25, 1869. 

Messrs. Richardson and Gorgas, of Newark, exhibited fine specimens 
of fruit preserved by the process of Messrs. Wokrall. & Co. This is com- 
paratively a new method, and the great care necessary in canning fruits to se- 
cure them against loss has caused all new processes to be looked upon with 
suspicion. The committee, however, would say, in justice to the inventor, 
that all their doubts have been removed, and the trial of a year has proved 
that the method u^^edby Messrs. Woun.vLT. & Co. stands superior to all others. 
No sealing or soldering is required ; ordinary jars, cans, or other vessels with 
loose covers can be used, and fruits added as frequently as may be desired, by 
a few minutes' attention. A proper appreciation of this process would save 
large quantities of valuable fruits that are now permitted to be wasted or used 
for the most ordinary purposes. The committee most heartily recommend a 
first premium for this simple yet perfect invention. 



From A. J. Hickerson, Taylorsville, Plumas Co., California. 

Gents : I, with several of my neighbors, have tried j'our American Preserv- 
ing Powder the past season, and find it equal to what you recommend as far as 
we have tried it. Respectfully, 

January 31, 18T0. A. J. HICKERSON. 



56 TESTIMONIALS. 

REFERENCES: 

Daniel Whitney, Keith Hill, Grafton, Mass. 

Samuel E. Adams, Monticello, Minn. 

W. P. BLAin, Leon, Decatur Count}^ Iowa. 

P. Eeed, luka, Miss. 

John P. Witman, Halifax, Dauphin County, Pa. 

Mrs. E. Newcomb, Amherst, Nova Scotia. 

E. Coffin, South Bend, Minn. 

Mrs. Ellen Keaton, Eoxbury, Delaware County, N. T. 

J. L. FuLKERsox, Salem, N. C. 

T. J. R. Keenan, Brook Haven, Miss. 

S. W. Douglas, Freedom, Beaver County, Pa. 

A. H. Adams, Warren, Trumbull County, Ohio. 

Thomas II. Laav, West Middletown, Washington County, Pa. 

Mrs. a. B. Cook, Hancock, Delaware County, N. Y. 

Mrs. N. W. Whitmarsh, 53d Street, near Wyalusing, W. Philadelphia, Pa. 

J. W. Boston, Glasgow Junction, Ky. 

C. P. Haskell, Geneva, Ohio. 

J. J. Johnson, Canton, N. Y. 

E. A. Parker, 61 Asylum Street, Hartford, Conn. 

Richard H. Day, Box 181, Baton Rouge, La. 

J. D. McGinnis, M.D.. Hartford, Lyon County, Kansas. 

Wm. M. Jones, Crescent Valley Ranch, Granite Vale, Park Co., Colorado. 

Mrs. Mildred Britton, Arkadelphia, Arkansas. 

J. F. Grimes, Minneapolis, Minn. 



This list of testimonials we could prolong to thousands, but 
will close with regrets that we cannot herein avail ourselves of 
all the endorsements of the kind and earnest friends who have 
so kindly offered us the influence of their names for the intro- 
duction of the Preserving Powder. 

Earnestly thanking them all for their favors, and the reader 
for his attention, we will hope to continue our efforts to fur- 
ther cheapen and simplify the preservation of fruits, etc., and 
remain, theii* obedient servants. 



L. P. WOERALL & 00., 

Proprietors, 

1S3 Chambers Street, iT. Y» 



